Czech J. Food Sci., 2011, 29(1):24-30 | DOI: 10.17221/171/2008-CJFS

Quality characteristics of yogurt from goat's milk, supplemented with fruit juice

Svetlana Boycheva, Todor Dimitrov, Nikolina Naydenova, Gyurga Mihaylova
Department of Biochemistry and Microbiology, Faculty of Agriculture, Trakia University, Stara Zagora, Bulgaria

Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated. Yogurt from goat's milk, supplemented with aronia juice and blueberry juice, coagulated at a lower acidity and faster than natural yogurt. The numbers of lactic acid bacteria in supplemented yogurts were higher compared to control samples. The addition of aronia and blueberry juices increased the amount of unsaturated fatty acids in yogurt by 6.9% and 8.5%, respectively. Polyunsaturated fatty acids increased by 11.2% in yogurt with aronia juice in comparison with natural yogurt.

Keywords: goat's milk; yogurt; aronia (Aronia melanocarpa L); blueberry; fatty acids; lactic acid bacteria counts

Published: February 28, 2011  Show citation

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Boycheva S, Dimitrov T, Naydenova N, Mihaylova G. Quality characteristics of yogurt from goat's milk, supplemented with fruit juice. Czech J. Food Sci. 2011;29(1):24-30. doi: 10.17221/171/2008-CJFS.
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