Probiotic fermented goat milk incorporated with blackberry (Rubus sp.): A novel functional food product

This study created functional fermented goat milk by adding blackberry pulp and probiotics (Lactobacillus acidophilus LA-5 and Bifidobacterium animalis subsp. lactis Bb-12). The preparation involved two variations of fermented goat milk with blackberry (Rubus sp.), distinguished by the absence (fermented goat milk, FGM) or inclusion of a probiotic culture (probiotic fermented goat milk, PFGM).

Blackberry pulp was characterized by its high anthocyanin content (1614.98 mg cyanidin-3-glycoside per 100 g) and antioxidant activity (40 252.19 μg trolox equivalent per 100 g of dry sample). During 35 days of storage, PFGM showed higher acidity and stable, high concentrations of probiotics (>6 log CFU g^-1), especially Lactobacillus acidophilus. Sensory analysis revealed high acceptability (85.5%) and purchase intention (97.5%) for PFGM.

These results confirm that the developed probiotic fermented goat milk with blackberry is a stable, highly acceptable, and commercially viable novel functional food product that maintains its benefits over time. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.