Fermentation optimization of goat milk with Lactobacillus acidophilus and Bifidobacterium bifidum by Box-Behnken design.

Journal: Acta scientiarum polonorum. Technologia alimentaria
Published Date: Jan 1, 2016

Abstract

BACKGROUND: Goat milk is only limited to the processing of goat milk powder and liquid milk, the products are mainly about milk powder and a few of them are made as milk tablet. Therefore, the study of probiotic goat milk will have great significance in the full use of goats and the development of the goat milk industry in China.

Authors

  • Guowei Shu
    School of Food and Biological Engineering, Shaanxi University of Science and Technology Xi&#;an, China.
  • Chunju Bao
    School of Food and Biological Engineering, Shaanxi University of Science and Technology Xi&#;an, China.
  • He Chen
    School of Food and Biological Engineering, Shaanxi University of Science and Technology Xi&#;an, China.
  • Changfeng Wang
    School of Food and Biological Engineering, Shaanxi University of Science and Technology Xi&#;an, China.
  • Hui Yang
    Department of Neurology, The Second Affiliated Hospital of Guizhou University of Chinese Medicine, Guiyang, China.

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