Physicochemical and textural characteristics of fermented dairy beverages during storage
2012
Iličić, Mirela D. (Faculty of Technology, Novi Sad (Serbia)) | Milanović, Spasenija D. (Faculty of Technology, Novi Sad (Serbia)) | Carić, Marijana Đ. (Faculty of Technology, Novi Sad (Serbia)) | Kanurić, Katarina G. (Faculty of Technology, Novi Sad (Serbia)) | Vukić, Vladimir R. (Faculty of Technology, Novi Sad (Serbia)) | Ranogajec, Marjan I. (Faculty of Technology, Novi Sad (Serbia)) | Hrnjez, Dajana V. (Faculty of Technology, Novi Sad (Serbia))
The aim of this study was to examine the influence of three types of non-conventional starters: kombucha inoculum, microfiltrated kombucha inoculum and concentrated kombucha inoculum on physicochemical and textural changes of fermented dairy beverages during storage. The research revealed that the chemical composition of these samples is different. During the 10 days of storage lactose content decreased, but galactose and (L)-lactic acid content increased in all fermented dairy beverage samples. pH value of samples ranged from 4.05 to 4.25 after ten days of storage. The differences between the values of textural characteristics of fermented dairy beverages are not significant during storage.
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