Delactosed goat's milk fermented with probiotic cultures and oat fiber addition

Abstract

The objective of this thesis was to develop a lactose-free goat milk fermented with a mixture of probiotic cultures in co-culture with yogurt lactic bacteria, with the addition of oat fiber with good acceptability, probiotic characteristics and a shelf life that complies with Ecuadorian standards. During the research, goat milk was characterized, two types of enzymes were evaluated for the lactose delactosate and a mixture of cultures with probiotic strains with good characteristics was designed for the elaboration of the new product. For the development of the formulations, a cross-factor mixture design was used. The fermented milk developed presented as characteristics: microorganisms with gastric barrier resistance, pathogen inhibition, viability of 109 cfu/mL, "like" acceptability, less than 0.1 % lactose, 3.9 % protein, 8.6 % dietary fiber and rich in calcium. During storage at 4 ± 1 oC it maintained its characteristics up to 70 days. The production cost for the product in 250 mL bottles was $ 1.47. The economic feasibility of the artisanal production of the developed fermented lactose-free goat milk was demonstrated.