Abstract
In this experimental work, the microbiological, physicochemical, organoleptic, and rheological properties of yoghurts produced by ultrafiltered goat’s milk using two volume-reduction ratios and three probiotic starters were studied. It was established that the dry matter, fats, proteins, count of lactic acid bacteria, titratable acidity, and dynamic viscosity increased and the pH decreased with the rise of the volume-reduction ratio during ultrafiltration. All yoghurts exhibited Bingham plastic flow behaviour. We recommend using a volume-reduction ratio of 3 and MZ2f + Bifidobacterium bifidum BB-87 to produce probiotic Bulgarian yoghurts with the highest dry matter contents (23.02%), protein contents (10.20%), fat contents (9.80%), number of viable lactic acid cells (9.34 logN), viscosity (4.99 Pa·s at shear rate of 1.22 s−1), and organoleptic properties and the highest score (15) in the range of this experiment.
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