Low-lactose fermented goat milks with bifidobacterium animalis ssp. Lactis bb-12

for certain sectors of the population with needs. Probiotic bacteria in fermented and unfermented milk products can be used to alleviate
the clinical symptoms of lactose intolerance. The aim of this study was to develop a low-lactose probiotic fermented beverage prepared
from goat’s milk and to evaluate the effect of prior lactose hydrolysis on the viability of Bifidobacterium animalis ssp. lactis Bb-12, pH
and total acidity, colour, textural and sensory parameters of these products. Results showed the influence of lactose hydrolysis on the
acidity of fermented goat milk, colour, syneresis and the viability of bifidobacteria. The lactose hydrolysis of milk resulted a higher
hardness in probiotic fermented goat milk. Moreover, the lactose-free probiotic fermented milk had a more distinct sweet taste than the
control one and was characterized by a less sour flavour.