Fatty acids in milk products obtained by kombucha cultivated on winter savory tea | Masne kiseline u mlečnim proizvodima dobijenim pomoću kombuhe kultivisane na rtanjskom čaju
2011
Vitas, J.S., Tehnološki fakultet, Novi Sad (Serbia) | Malbaša, R.V., Tehnološki fakultet, Novi Sad (Serbia) | Lončar, E.S., Tehnološki fakultet, Novi Sad (Serbia) | Kravić, S.Ž., Tehnološki fakultet, Novi Sad (Serbia) | Milanović, S.D., Tehnološki fakultet, Novi Sad (Serbia)
The aim of this study is identification and determination of fatty acids content in milk products obtained at different temperatures by kombucha cultivated on winter savory. Fatty acids were analyzed by gas chromatography with flame ionization detector (GC-FID). Besides fatty acids determination, the quality of the obtained products was determinated by standard analysis methods of chemical composition according to the current Regulations. All analyses were performed after production. The sample obtained at the highest applied temperature (43 deg C) reached the pH value of 4.5 in 10h, while the fermentation process at 37 and 40 deg C stopped after 17h. The best milk-based beverage is the one obtained at 43 deg C because of the highest content of unsaturated fatty acids.
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