Abstract
In this study, a multi-starters fermentation system involved lactic acid bacteria and yeasts was applied to obtain a novel acidified goat milk (AGM). Significant differences were found in the volatile flavor profile among goat milk, goat yogurt, and AGM reflected by principal component analysis of electronic nose (E-nose) data. Gas chromatography–mass spectrometry (GC-MS) results indicated that the relative content of free octanoic acid decreased, and more aromas were formed in AGM, which were considered to mask the goaty smell and give AGM a pleasant flavor. Rheological analysis indicated that AGM had higher apparent viscosity and G’ and G’’ moduli than goat yogurt and goat milk. Therefore, the goat yogurt fermented by lactic acid bacteria and K. marxianus exhibits a new method to alleviate the goaty flavor in goat milk and provides a novel option for those who were allergic to milk protein and dislike goaty flavor in goat milk.
Highlights
Goat milk and its products have risen in popularity recently because of the pursuit of green and health-prompting food consumption
With a fruity aroma, isoamyl acetate (5.18%) with the banana flavor, phenethyl alcohol (5.70%) with honey and rose odor and methylnonylketone (4.99%) with a pleasant smell, which were considered to mask the goaty flavor and give GYY a pleasant flavor. These results indicated that co-fermentation of lactic acid bacteria (LAB) and K. marxianus has a positive effect on goat yogurt flavor formation
The present study examined a multi-starters fermentation system which involves LAB and yeasts
Summary
Goat milk and its products have risen in popularity recently because of the pursuit of green and health-prompting food consumption. Due to the lipase and lipolytic enzymes in goat milk, some improper handling (e.g., improperly milked, refrigerated, and pasteurized in relatively short time after milking) will active the enzymes and give goat milk a characteristic goaty flavor. This flavor affects the enjoyment of goat milk products, which could probably limit the growing market of goat milk products. This limitation is considerable to certain consumers who suffer from cow milk protein allergy, especially in developing countries [3]
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