ArticleFrontiers in nutrition2022
Storage stability of texture, organoleptic, and biological properties of goat milk yogurt fermented with probiotic bacteria.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Species sorting shapes the divergence of a traditional fermented dairy-derived bacterial community with repeatable functionality during propagation with alternative substrates.World journal of microbiology & biotechnology · 2026Article
- Effects of fermentation byFood chemistry: X · 2026Article
- Evaluation of the Fermentation Profiles and Quality Attributes of Yogurts Made from Cow, Goat, and Mixed Milk.Foods (Basel, Switzerland) · 2026Article
- The Incorporation of Plant-Derived Polysaccharides into Alginate-Based Capsules Improve Probiotic Viabilities During Storage, Gastrointestinal Digestion, and Their Application in Yogurt.Foods (Basel, Switzerland) · 2026Article
- Comparison ofFood chemistry: X · 2026Article
- The effect of microbial transglutaminase and pumpkin peel on physicochemical, microstructural, and oxidative characteristics of camel milk yogurt during cold storage.Food chemistry: X · 2025Article
- Effect of mixed fermentation of Saccharomyces cerevisiae, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus on physicochemical and flavor characteristics of pumpkin juice.Scientific reports · 2025Article
- Metabolic Modulation of Yogurt Fermentation Kinetics and Storage Stability byFoods (Basel, Switzerland) · 2025Article
- Comparative analysis of physicochemical properties and volatile flavor compounds of a novel brown soy yogurt prepared via Maillard browning reaction.Food chemistry: X · 2025Article
- Enzymatic hydrolysis pretreatment combined with glycosylation for soybean protein isolate applying in dual-protein yogurt.Food chemistry: X · 2024Article
- The Effect of High-Pressure Processing of Caprine Milk on the Production and Properties of Yoghurt.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
5 authors.
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Abstract
Introduction: Goat milk is an attractive food due to its high nutritional values, easy digestibility and hypoallergenicity, but has an undesirable "goaty" flavor. Methods: In this study, goat yogurt was fermented with four probiotics, respectively, including Results: All goat yogurt with probiotics showed an increase on titratable acidity and a corresponding downward trend on pH value. Viable counts of Discussion: Among all probiotic containing goat yogurts, GYC exhibited the desirable characteristics of hardness, adhesiveness, water holding capacity, antioxidant activity during the whole storage. Furthermore, the addition of
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