Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk
1
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
2
Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
3
School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
4
College of Life Science, Shaoxing University, Shaoxing 312000, China
*
Author to whom correspondence should be addressed.
Foods 2020, 9(3), 299; https://doi.org/10.3390/foods9030299
Received: 4 February 2020 / Revised: 29 February 2020 / Accepted: 4 March 2020 / Published: 6 March 2020
(This article belongs to the Section Dairy)
In this study, a multi-starters fermentation system involved lactic acid bacteria and yeasts was applied to obtain a novel acidified goat milk (AGM). Significant differences were found in the volatile flavor profile among goat milk, goat yogurt, and AGM reflected by principal component analysis of electronic nose (E-nose) data. Gas chromatography–mass spectrometry (GC-MS) results indicated that the relative content of free octanoic acid decreased, and more aromas were formed in AGM, which were considered to mask the goaty smell and give AGM a pleasant flavor. Rheological analysis indicated that AGM had higher apparent viscosity and G’ and G’’ moduli than goat yogurt and goat milk. Therefore, the goat yogurt fermented by lactic acid bacteria and K. marxianus exhibits a new method to alleviate the goaty flavor in goat milk and provides a novel option for those who were allergic to milk protein and dislike goaty flavor in goat milk.
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Keywords:
goat milk; goaty flavor; co-fermentation; volatile profile
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
MDPI and ACS Style
Huang, Z.; Huang, L.; Xing, G.; Xu, X.; Tu, C.; Dong, M. Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk. Foods 2020, 9, 299.
AMA Style
Huang Z, Huang L, Xing G, Xu X, Tu C, Dong M. Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk. Foods. 2020; 9(3):299.
Chicago/Turabian StyleHuang, Zhihai; Huang, Lu; Xing, Guangliang; Xu, Xiao; Tu, Chuanhai; Dong, Mingsheng. 2020. "Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk" Foods 9, no. 3: 299.
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