The role of mixed starter and the addition of guava juice in improving the physical quality of fermented goat milk

Abstract

Abstract Research has been conducted to study the role of Lactobacillus acidophilus and Bifidobacterium longum as a mixed starter and addition of guava juice in improving the physical quality of fermented goat milk. Completely randomized design (CRD) was used consisting of 4 treatment and 4 replications in order to obtain 16 experimental units. The treatment applied was a combination of Lactobacillus acidophilus and Bifidobacterium, which is K1 = 1: 4; K2 = 2: 3; K3 = 3: 2 and K4 = 4: 1; Guava juice was added at a constant rate of 5% of the sample volume. The evaluated variables were the syneresis level and viscosity of fermented goat milk. Data were analyzed by ANOVA and Duncan’s multiple range test as further analysis. Based on the analysis of variance, it showed that the starter combination had a very significant effect (P <0.01) on the viscosity but had no effect on the syneresis of fermented goat milk.