Application of tea fungus concentrate in fermented dairy drinks manufacture
2002
Milanovic, S.D. (Tehnoloski fakultet, Novi Sad (Serbia and Montenegro)) | Caric, M.Dj. | Loncar, E.S. | Panic, M.D. | Malbasa, R.V. | Dobric, D.Dj.
In this work, the possibility of production of the fermented dairy drinks by using different kinds and amounts of combucha concentrate has been researched. Combucha concentrates were obtained by concentrating the combucha fungus, cultivated in black tea, grean tea and topinambure extract. During 5 days storage at 4 deg C, in the fermented dairy drinks produced by usage of various amounts of the combucha concentrate, neither signnificant increase of lactic acid, nor a change of pH value was detected. In the control sample lactic acid increased for 0.27%, while the pH value showed a decrease of 0.3 pH units. A slight viscosity change of the fermented dairy drinks has also been detected.
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