Process for obtaining yogurt from goat's and cow's milk

Abstract

The use of a mixture of goat's and cow's milk, additives of non-lactic origin, puree of scald fruit of aronia (Aronia melanocarpa), or strawberries (Fragaria xanassa), or raspberries (Rubus idaeus), or peaches (Prunus persica), allows to obtain a yogurt rich in biologically active substances. Adding fruit puree before fermentation, improves the composition of the substrate for the development and multiplication of lactic acid bacteria, positively influences the number of viable microorganisms, reduces fermentation time and allows yogurt with high sensory and rheological characteristics with multiple health benefits. The synergism between lactic acid bacteria and biologically active substances prolongs the shelf life, keeping the microorganisms under control.