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Effect of Biological Materials Including Sucrose and Bacteria Ratios on the Fermentation of Goat Yogurt

Effect of biological materials including sucrose concentration and bacteria ratios on fermentation of goat yogurt was studied by measuring acidity, pH and viable counts. Sucrose concentration (v/v) was 4%, 6%, 8%, 10% and 12%. The ratios of Lactobacillus bulgaricus and Streptococcus thermophilus were 1:3, 1:2, 1:1, 2:1 and 3:1, respectively. The results were as follows: lower or higher sucrose concentration and bacteria ratios resulted in adversely influence on overall properties of goat yogurt. The optimum sucrose concentration in goat milk was 8% and bacteria ratios were 2:1, respectively.