Correlation of physico-chemical properties of kombucha fermented dairy products
2011
Kanurić, K., Faculty of Technology, Novi Sad (Serbia) | Milanović, M., Faculty of Medicine, Novi Sad (Serbia) | Ranogajec, M., Faculty of Technology, Novi Sad (Serbia) | Milanović, S., Faculty of Technology, Novi Sad (Serbia) | Iličić, M., Faculty of Technology, Novi Sad (Serbia) | Hrnjez, D., Faculty of Technology, Novi Sad (Serbia) | Vukić, V., Faculty of Technology, Novi Sad (Serbia)
This paper investigated the correlation between physico-chemical properties of fermented dairy products obtained by application of kombucha cultivated on black and thyme tea in combination with probiotic starter. Fermented dairy products were produced from milk with 1.6% milk fat at three fermentation temperatures: 37deg C, 40 deg C and 43 deg C. After the production chemical composition, physical characteristics and content of lactose, D-galactose and L-lactic acid were determined. Analysis of chemical composition showed that different temperatures of milk fermentation had no significant effect on chemical characteristics of kombucha fermented dairy products. Results of factorial ANOVA test showed that interaction of factors temperature*Tea type had significant influence on L-lactic acid content.
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