LAUSR

The importance given to goat milk and its products, which are distinguished technologically from cow and sheep milk and are economically more valuable because of their different taste, aroma and quality, has been recently increased. Goat milk is mostly used in cheese production among dairy products (Ranadheera et al., 2018, 2019; Herman-Lara et al., 2019; Lucatto et al., 2020). Probiotic microorganisms are considered as functional food components that have positive effects on human health (Guarner, 2017). Prebiotics, which are defined as non-digestible food ingredients, which positively affect human health by promoting the development and activity of beneficial bacteria in the large intestine, have been the source of many studies on the development of new fermented dairy products in the dairy industry. As a result of the symbiotic products produced by using probiotics and prebiotics together, the beneficial effects of probiotics on human health are supported by prebiotics. If probiotic microorganisms are consumed together with prebiotics, they can stay viable longer and provide more benefits for metabolism (Sanders et al., 2018). Although the studies conducted on the physiological effects of probiotic microorganisms have determined that the dose required for the preventive effect against diarrhea, lactose intolerance and colon cancer is 109–1010 cfu/g, the International Dairy Federation (IDF) has reported this rate as a minimum of 107 cfu/g live cells and has stated that foods defined as probiotic should contain at least the specified ratio of live bacteria (International Dairy Federation, 2008; Guarner, 2017).