Lactose fermentation in milk by kombucha
2016
Kanurić, Katarina (Faculty of Technology, Novi Sad (Serbia)) | Milanović, Spasenija (Faculty of Technology, Novi Sad (Serbia)) | Ikonić, Bojana (Faculty of Technology, Novi Sad (Serbia)) | Lončar, Eva (Faculty of Technology, Novi Sad (Serbia)) | Iličić, Mirela (Faculty of Technology, Novi Sad (Serbia)) | Vukić, Vladimir (Faculty of Technology, Novi Sad (Serbia)) | Vukić, Dajana (Faculty of Technology, Novi Sad (Serbia))
The effect of kombucha starter culture on the kinetics of lactose transformation as well as on the rheological properties in the different phases of milk fermentation (pH values of 5.4, 5.1, 4.8 and 4.6) at 42 °C were investigated. The results of rheological properties were compared with those obtained for the samples prepared with yoghurt and probiotic starters. Lactose fermentation in milk by kombucha starter lasted 8 h. Change of lactose concentration is consisting of two retaining stages and very steep decline in - between. The analysis of the rate curve showed that the reaction passes through maximum after 4 h. After reaching the maximum, the reaction rate decreases rapidly. The best model to present the curve of fermentation change of lactose is sigmoidal Boltzmann's function. Kombucha starter exhibited a similar influence on the casein networking pattern as the yoghurt and probiotic starter cultures. The viscosity values measured at pH 5.4 indicate similarity of the gelation processes taking place in the samples involving kombucha and probiotics. The sample produced with kombucha had the highest value of complex modulus, which resulted in better rheological characteristics of the final product.
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