ABSTRACT
ABSTRACT: The aim of this study was to compare antioxidative activity and cholesterollowing effects of fermented cow and goat milk by probiotics and traditional culture. The probiotic cultures Bifidobacterium and L. acidophilus were enumerated using MRS agar, proteolytic activity was determined using the ninhydrin colorimetric method, antioxidant activity was measured using the DPPH, Chelation of metal ions and reducing power assay, and cholesterol-lowing effects was performed based on o-phthalaldehyde. In most cases, higher antioxidant activity and cholesterol-lowing effects were observed from cultured goat milk than cow milk. This may be explained by structural differences and the presence of higher proteolytic activity in the primary structure of goat milk compared with cow milk. In both milk types, increased proteolytic activity during storage resulted in increased survived rate. The results suggest the potential use of fermented goat milk with probiotics and traditional culture for production of dairy product with antioxidant and cholesterol-lowing properties.
1 INTRODUCTION
