Probiotic viability and physico-chemical and sensory properties of plain and stirred fruit yogurts made from goat’s milk

► Propionibacteria and bifidobacteria maintained high viability in yogurts during storage. ► Fruit juice appeared to help sustain the viability of L. acidophilus LA-5. ► Addition of fruit juice tends to enhance the sensory properties of goat’s milk yogurts. Probiotic plain and stirred fruit yogurts were made from goat’s milk using bacterial cultures comprising, Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and Propionibacterium jensenii 702. The products were stored at 4°C for 4weeks, during which time the viability of the yogurt starter culture and probiotic bacteria was analysed weekly. P. jensenii 702 demonstrated the highest viability (108cfu/g) in all types of yogurt throughout the storage period, while the viability of the bifidobacteria (∼107cfu/g) also remained above the minimum therapeutic level. The viability of L. acidophilus LA-5 fell below 106cfu/g in yogurts, however, the addition of fruit juice appeared to support the viability of lactobacilli, with higher microorganism numbers observed in fruit yogurts than in plain yogurt throughout the shelf life. Addition of fruit juice significantly increased the syneresis, and decreased viscosity and water holding capacity of yogurts (p