Quality and shelf-life of kombucha fermented dairy beverage packed in various packagings | Kvalitet i odrzivost kombuha fermentisanog mlecnog napitka pakovanog u razlicitoj ambalazi
2009
Pejic, B.J., Imlek AD, Beograd (Serbia) | Milanovic, S.D., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Lazic, V.L., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Vitas, J.S., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Marinkov, T.M., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet
The aim of this study was researching of functional low energy fermented dairy product produced of milk with 0.9% fat with the addition of 10% kombucha inoculum and the effect of various packaging on the quality of produced beverages during storage. The beverage was packed after production in polypropylene (PP) cups, covered with alumina caps, and in comparable meterial, sacks of co extruded barrier foil of polyamide/polyethylene (PA/PE). Packaging conditions were either atmosphere (ATM) or modified atmosphere (MAP [40% CO2 plus 60% N2]). Fermented dairy drink produced by kombucha inoculum contains all high valuable milk component. Fermentation during beverage storage packed in CO2/N2 compared to other two samples was slower, whole was obvious in pH value change. Content of L-lactic acid in the product was significantly higher compared to D-lactic acid amounting 0.807 g/100 g after production. The highest increase of L-lactic acid during storage was detected in products packed in PP in packaging with air atmosphere.
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