Effect of storage on physico-chemical, microbiological and sensory characteristics of goat milk fermented by Lactobacillus strains isolated from minas artisanal cheeses

Lactobacillus spp. are lactic acid bacteria which have important implications for the food industry due to their fermentation capacities. The aims of this research were produce fermented goat milks with plantarum B7 and rhamnosus D1, isolated from Brazilian artisanal cheeses, evaluate physico-chemical, microbiological sensorial qualities during 30 days storage at 7°C. milks, by B7, co-culture a casei Shirota control, possessed acceptable physico-chemical characteristics meet milk standards established legislation maintain viability throughout shelf life products. products microbiologically safe. D1 gave higher consumer sensory quality acceptance purchase intention (p<0.05) than other treatments, thus is recommended production.