Autochthonous symbiotic cultures for goat's milk yogurt obtaining
2012
Nicolaescu, M.-M. | Bureţ, E. | Coev, G.
In recent years in the Republic of Moldova more and more farmers are concerned with raising goats. Considering the high biological and nutritional value of goat milk, research is being carried out in the Food Biotechnology Laboratory of the Institute of Food Biotechnologies of the National Institute for Food and Agriculture of the Republic of Moldova (IȘPHTA) on the development of technologies for the use of goat milk in the production of yoghurt. Within the framework of the research, a combination of indigenous strains of thermophilic lactic acid bacteria Lactobacillus bulgaricus and Streptococcus thermophilus with valuable biotechnological properties from the Branch Collection of the IȘPHTA was developed for the production of yoghurt from goat milk. The combination presents a stable symbiotic culture with medium acidifying activity, joined in a 1:1 ratio. The data obtained show that the developed symbiotic culture, composed of indigenous strains of thermophilic lactic acid bacteria, can be successfully used in the production of goat milk yoghurt.
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Editorial Technical University of Moldova
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