Microbiological, Physicochemical, Organoleptic, and Rheological Properties of Bulgarian Probiotic Yoghurts Produced by Ultrafiltered Goat’s Milk

In this experimental work, the microbiological, physicochemical, organoleptic, and rheological properties of yoghurts produced by ultrafiltered goat’s milk using two volume-reduction ratios three probiotic starters were studied. It was established that dry matter, fats, proteins, count lactic acid bacteria, titratable acidity, dynamic viscosity increased pH decreased with rise ratio during ultrafiltration. All exhibited Bingham plastic flow behaviour. We recommend a 3 MZ2f + Bifidobacterium bifidum BB-87 to produce Bulgarian highest matter contents (23.02%), protein (10.20%), fat (9.80%), number viable cells (9.34 logN), (4.99 Pa·s at shear rate 1.22 s−1), organoleptic score (15) in range experiment.