Technological characterization of yeast and lactic acid bacteria strains for the production of fermented goat drinks.

Consumption of fermented goat milk products has recently become popular due to some attractive features compared to cow milk, e.g. lower allergenicity, higher digestibility and content of short/medium- chain fatty acids. However, from a technological point of view the production of fermented goat milk is critical, and fermented drinks often have low viscosity and water holding capacity, poor textural properties. In this work, 22 strains of lactic acid bacteria (LAB) and 11 yeasts were evaluated for their technological potential to ferment goat milk.