TECHNOLOGICAL EVALUATION OF GOAT MILK FERMENTED WITH Lacticaseibacillus paracasei GV17, POTENTIALLY PROBIOTIC

Lactic acid bacteria (LAB) are Gram-positive microorganisms, typically non-motile, non-sporulating, catalase-negative, and producers of lactic acid. This trait is essential for fermentation processes on both industrial and artisanal scales. This study aimed to evaluate the microbial viability of the Lacticaseibacillus paracasei GV17 strain and the technological characteristics of fermented goat milk during refrigerated storage.
Goat milk was pasteurized at 90 °C for 10 minutes and maintained at 42 °C, at which point the potentially probiotic strain Lbs. paracasei GV17 and the commercial culture Streptococcus thermophilus STI-12 (Sacco®) were added. Fermentation was terminated when the pH reached 4.6. The fermented product was then packaged in sterile bottles and stored under refrigeration. The viability of GV17 in MRS broth and STI-12 in M17 medium, as well as pH and syneresis, were evaluated on days 1, 14, and 28 of storage. No significant differences (p > 0.05) were observed in LAB counts over the 28-day period. The STI-12 strain showed an initial count of 11.07 log CFU/mL and a final count of 11.13 log CFU/mL, while GV17 reached 9.16 log CFU/mL on day 28. The pH remained stable (p > 0.05), with values of 4.42 (day 1), 4.35 (day 14), and 4.39 (day 28). Syneresis increased by approximately 6% after 14 days, although this change was not statistically significant (p > 0.05), reaching 44.98% on day 28. Fermented goat milk proved to be an effective matrix for maintaining the viability of GV17 and STI-12 strains, with stable pH values throughout storage. However, the high level of syneresis suggests the need for technological adjustments to enhance product stability. The LAB strains maintained high and stable counts throughout the evaluation period, demonstrating good adaptation to goat milk