Development of Functional Fermented Dairy Goat Milk Using Indigenous Probiotic Lactiplantibacillus plantarum subsp. plantarum strain IIA-1A5

HistoryThis study evaluated the physicochemical, microbiological, and functional properties of fermented goat milk from three breeds: Peranakan Etawa (PE), Saanen, and Sapera, using the indigenous probiotic Lactiplantibacillus plantarum subsp.plantarum IIA-1A5.Nine milk samples (three per breed) were fermented at 37°C for 16 h until pH 4.5 and then stored at 4°C.A randomized block design with three treatments, three replications, and a duplicate per analysis was applied.Evaluations included proximate composition, pH, titratable acidity, water activity, amino acid and fatty acid profiles (via HPLC and GC), antioxidant activity (DPPH assay), and enumeration of lactic acid bacteria (LAB).Fermentation significantly (P