The objective of this study was to investigate the effect of Incubation temperature (35, 37, 39, 41 and 43°C, respectively) and inoculum size (1, 3, 5, 7 and 9%, respectively) on the acidity, pH and viable counts in fermented goat milk containing L. acidophilus and Bifidobactrium bifidum by single factor test, respectively. The results showed that the optimum incubation temperature was 37°C, the acidity, pH, the viable counts of Bifidobactrium bifidum, L. acidophilus and the total viable counts were 81.8°T, 4.55, 3.60×10 7 , 3.8×10 7 and 1.67×10 9 cfu/mL, respectively. The optimum inoculum size was 5%, the acidity, pH, the viable counts of Bifidobactrium bifidum, L. acidophilus and the total viable counts were 98.2°T, 4.51, 5.2×10 7 , 7.7×10 7 and 1.89 ×10 9 cfu/mL, respectively.

Effect of Temperature and Inoculum Size on Fermentation of Goat Yogurt Containing Lactobacillus acidophilus and Bifidobactrium bifidum

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Effect of Temperature and Inoculum Size on Fermentation of Goat Yogurt Containing Lactobacillus acidophilus and Bifidobactrium bifidum