Coconut milk contains a lot of fat, so addition of coconut milk will have a great influence on the texture, flavor and stability of fermented products. The effects of different amounts of coconut milk (20%–60%) on the quality of coconut yogurt were studied in terms of its fermentation rate, texture properties, rheological properties and shelf life stability. The results showed that the fermentation rate was faster when more than 40% coconut milk was added. The centrifugation test and the Lumisizer stability analysis showed that coconut yogurt with more than 40% coconut milk had a good stability without syneresis or precipitation. Yogurt with 40%–50% coconut milk had moderate hardness, slightly pasty and smooth mouthfeel. After stirring, the viscosity of the product decreased, making it convenient to be drunk. Therefore, yogurt with 40%–50% coconut milk (containing 12%–15% fat) had good quality.

In order to ascertain the influence of dry granulation on the shelf-life and quality of milk tablets, the rate of lipid oxidation in milk tablets prepared with and without dry granulation was measured and the changes in physicochemical and sensory qualities were compared under accelerated oxidation and normal temperature conditions. The results showed that dry granulation slightly accelerated lipid oxidation and significantly increased surface lipid content compared with the directly prepared sample. During accelerated and normal storage, the changes in all other parameters were similar without significances between the two samples. Furthermore, dry granulation had no evident effect on the shelf life of milk tablets.

In this study, sodium alginate and chitosan were used together to embed Streptococcus thermophilus in the presence of galactooligosaccharide (GOS) for the preparation of alginate/chitosan bilayer synbiotic microcapsules. The preparation process and the storage stability and controlled release of the resulting microcapsules were investigated. The bilayer synbiotic microcapsules prepared at a sodium alginate concentration of 2 g/100 mL had desired appearance, particle size and embedding rate and were found to be stable when exposed to simulated gastric fluid; however, complete disintegration of these microcapsules and consequent complete release of Streptococcus thermophilus were observed when the exposure time was up to 150 min. The survival rate of free Streptococcus thermophilus in suspensions with or without added GOS declined greatly after refrigerated storage, only 0.32% on the 13th day for Streptococcus thermophilus suspension in the absence of GOS compared to 14.64% for the presence of GOS. For bilayer synbiotic microcapsules, the bacterial survival rate descended only slightly during the entire storage period regardless of the presence or absence of GOS and remained as high as 93.64% and 87.98%, respectively.