In order to improve the flavor and quality of goat milk yogurt and enhance its functional value, Lactobacillus plantarum JS5 and JS19, isolated from Jiangshui, a traditional Chinese fermented vegetable food, were used for goat milk fermentation. The physicochemical properties, textural characteristics, and functional properties of goat milk yogurt were evaluated. The results showed that mixed-culture fermentations with each isolate and a commercial starter culture improved the water-holding capacity and apparent viscosity of goat milk yogurt, reduced its hardness and gumminess and promoted the release of acetaldehyde and diacetyl. The rate of cholesterol degradation (up to 36.62%) in goat milk yogurt containing Lactobacillus plantarum JS5 was significantly higher than that in the control group (P < 0.05). Goat milk yogurt containing Lactobacillus plantarum JS19 showed stronger antioxidant capacity in vitro, which could scavenge 70.58% of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and had a ferric ion reducing antioxidant power (FRAP) value of 32.03 μmol ferrous sulfate equivalent/L on the first day of storage. Therefore, both strains are suitable for goat milk fermentation.

Reducing sodium in ripened cheese is challenging due to its important role in developing flavor and texture. This study investigated the influence of brine containing 20% NaCl, 10% NaCl + 10% KCl, 10% NaCl, and 5% NaCl + 5% KCl on the physicochemical and textural properties, microorganisms, and volatile compounds of sheep cheeses during their maturation. The moisture, ash, and salt content of 60 d cheeses salted with NaCl/KCl were higher than that of cheeses brined with NaCl only, and the former cheeses had lower pH values. The presence of KCl in mature cheeses significantly reduced their cohesiveness, and the reduction of NaCl by 50% enhanced their springiness and chewiness when compared with 20% NaCl. The 60 d-old cheese brined with 5% NaCl + 5% KCl had the lowest springiness, cohesiveness, and resilience. Cheeses brined with NaCl/KCl had a higher number of colonies, including Lactococcus, than those salted with NaCl only. A total of 45 volatile compounds were identified using gas chromatography-ion mobility spectrometry (GC-IMS), and the flavor of 60 d-old cheese brined with 5% NaCl + 5% KCl was close to that of cheese brined with 20% NaCl. Therefore, cheese brined with 5% NaCl + 5% KCl could be developed as a reduced-sodium one with good quality to satisfy the demand for lower-sodium foods.