Study of the Quality of Multi Probiotic Fermented Milk Made from Cow’s Milk and Goat’s Milk

Abstract

This objective of this study was to evaluate the growth of multi probiotic bacteria on fermented cow and goat milk including pH, acidity, and some biochemical changes on organic acid and sensory properties. These probiotic bacteria used were Lactobacillus acidophilus, bi dobacterium longum, and lactobacillus casei mixed (abc culture) at 10% v/v. Analysis of pH’s value and acidity were conducted at 0, 3, 6 and 9 hours of incubation using pH meter and titration while organic acid were conducted using HPLC at early and end of incubation. The results showed that the acidity and pH of the product were (0.59; 0.60) and (3.40; 4.30), either cow’s milk or goat’s milk indicated the growth of mixed multi probiotic bacteria. It has also presented that different milks have signi cantly effects (P<0.05) on values of pH, lactic acid content as well as the quantity of sensory. This study have presented the opportunity to develop new product using multi probiotic bacteria in cow’s and goat’s milk that is considered satisfactory and accepted by consumers.