Compositional factors involved in the variable acidification capacity of goat milk by lactic starters.

This study was designed to define the factors involved in the variable acid ification capacity of goat milk by lactic starters. Acidification capacity and compositional parameters of 28 goat milk samples were determined. The i nfluences of the period of production and of some technological treatments (cold storage and heating) were also investigated. The results point out th e influence of milk composition, and notably the role of the buffering comp onents such as proteins and minerals. An improved activity of lactic starte rs is observed in milks with a high level of proteins and minerals. The lac tation period, through its effect on the protein concentration, affects the acidification capacity of goat milk. Cold storage does not exert any major influence on the acidification process. However, the results indicate that heating of milk lead to an improved activity of lactic starters at the beg inning of the acidification period.