Organic magnesium salts fortification in fermented goat’s milk

Abstract

The aim of this study was the production of a functional goat’s milk product fortified with organic magnesium salts and fermented by Bifidobacterium Bb-12. The best stimulator of probiotic bacteria growth was magnesium citrate. Fermented milk with citrate addition had a similar L*a*b* color parameters in comparison to the control milk sample. The addition of magnesium pidolate significantly favorably increased the hardness of the fermented milk; however, the fortification with magnesium lactate and citrate decreased the hardness. Moreover, fortification with magnesium citrate reduced the intensity of goaty taste and odor.

Keywords

• magnesium
• fermented goat’s milk
• bifidobacterium
• probiotic
• bb-12