STARTER CULTURE EFFECTS ON CAPRINE YOGURT FERMENTATION

The growth rare of the starter culture and its effects on the gelation process of caprine milk were determined. Caprine milk was fermented using various levels of starter culture inoculum and the acidification, growth and gelation profiles were obtained. The caprine yogurt samples inoculated with lower starter culture levels (1% and 1.5% w/v) produced gel structures about eight to 10 rimes stronger than that made using a 2% v/v inoculum. The gelation patterns suggested that the formation of the gel structure during the caprine yogurt fermentation was time dependent. This behaviour may be due to the presence of higher cell numbers in the caprine yogurt system.