Abstract:Apple-ferment has good antioxidant activity. In order to increase the antioxidant activity of fermented goat milk, apple-ferment and compound starter cultures were used to ferment goat milk, and the physicochemical properties and antioxidant activity of fermented goat milk were studied. The addition amount of apple-ferment, and the type and addition amount of starter cultures were determined based on the physicochemical properties and sensory evaluation. The result showed when the addition of apple-ferment and B starter culture were 4% and 1%, the protein content, fat content and non-fat milk solid content of fermented goat milk were 3.85 g/hg, 3.72 g/hg, and 9.28 g/hg, respectively, and the DPPH scavenging ability was 95.17%. The fermented goat milk had a good curd, characteristic flavor of fermented goat milk and smell of apple, pleasant taste with moderate sweet and sour. This experiment could provide a theoretical basis for the research and development of fermented goat milk products.
