Quality of cow's and goat's fermented bifido milk during storage

The fermented bifido milk, with and without supplements (skim milk powder a nd whey protein concentrate powder) from commercially available goat's and cow's long-life milk was produced. In goat's milk samples pH decreased fast er and at the end of fermentation was lower (from 4.64 to 4.83) than in cow 's milk samples (from 4.96 to 5.24). In both milk types the growth of Bifid obacterium bifidum Bb-12 during fermentation was better in supplemented sam ples. At the end of fermentation, the lowest viable count (log(CFU/mL) = 8. 05) was in control cow's sample, and the highest (log(CFU/mL)=8.56) in goat 's milk samples supplemented with whey protein concentrate. On the ninth da y of storage the viable count in fermented cow's milk samples had an averag e value of N=1.1 x 10(8) CFU/mL, and in fermented goat's milk it was N=2.3 x 10(8) CFU/mL. Supplements had no influence on bifidobacteria survival. Se nsory properties of supplemented goat's samples were significantly better t han those of coresponding cow's samples, especially with whey protein conce ntrate powder.