A study on Flavor and Various of Organic Acid of Fermented Milk Goat by Using Lactobacillus casei

Abstract

Dairy goat of Peranakan Ettawa (PE) are generally reared in upland areas by small holder farmers. Dairy milk is still unconsumed or neglected by Indonesian consumers due to it is off flavor . This research was conducted to develop the fermented goat milk using commercial L.casei supplemented by honey 10 % v/v (FPM), as compared to the control without honey supplementation (FTM). Samples were taken each 2,4,6,8,245,48 and 72 hrs of incubation at room temperature for the detection of its pH, titrable acidity, organic acids as well as flavor score and consumer preferences (flavor note). Results has indicated that L.casei have developed slowly in two cultures and reached mild acid (0.7-0.8 % TA) at 8 hrs of incubation. These were well developed and reached pH 3,8 after 72 hrs of incubation. FPM has presented more organic acids but with titrable acidity less than that FTM. Entrained panelists have more preferences on FPM than FTM, and their capacity to equalize sensorial to titration test of acidity were range between 78-208 %. L. casei could therefore be used as starters for developing fermented goat milk in order to improve the quality and consumer’s acceptance. Keywords: fermented goat milk, L .casei, organic acids, flavor scores, consumer preferences