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Influence of honey addition on quality of cow and goat milk fermented with Bifidobacterium animalis subsp. lactis Bb12 during storage

The objective of this study was to evaluate the influence of honey addition to cow and goat milk fermented with Bifidobacterium animalis subsp. lactis Bb12 on the quality of fermented milks during 28-day storage. Two monofloral honey types, light colored acacia and dark colored chestnut honey were added in concentration of 2.5% and 5.0% (w/v) to milks before the fermentation. Viability of B. animalis subsp. lactis Bb12 and post-acidification during storage were determined. Additionally, effect of honey addition on the sensory quality of fermented milk was also determined. The basic hypothesis of this study was that addition of honey could have influence on the viability of probiotic bacteria and sensory characteristic of fermented cow and goat bifido milk. In this study, the pH values were determined using a pH-meter, and viable count of probiotic bacteria was determined by the standard microbiological methods. The sensory properties of fermented beverages were evaluated after one day of cold storage. In general, honey addition to cow and goat milk favored post-acidification and preserved high cell viability during storage. On the 28th day of storage, the lowest viable count was in control fermented cow sample (3.25 log CFU/mL), and the highest in fermented goat milk supplemented with 2.5% of acacia honey (6.48 log CFU/mL). Addition of honey improved the sensory characteristics of most of fermented products. Sensory properties of acacia honey supplemented fermented milks were significantly better than control samples, especially those with 5.0% acacia honey addition.

Bifidobacterium lactis Bb12; fermented cow and goat milk; acacia and chestnut honey; viability during storage; sensory evaluation

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