Influence of inoculum of kombucha on quality of fermented dairy products | Uticaj inokuluma kombuhe na kvalitet fermentisanih mlecnih proizvoda
2008
Malbasa, R.V., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Minic, S.Dj., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Loncar, E.S., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet | Kolarov, Lj.A., Univerzitet u Novom Sadu, Novi Sad (Serbia). Tehnoloski fakultet
Quality of fermented dairy products obtained by different kombucha inoculums was researched. Quality of products was compared with probiotic yoghurt produced from the same milk. Products obtained from kombucha were completely acceptable from the aspect of their sensory characteristics, in comparison with probiotic yoghurt. They contained significantly more L-lactic acid, and less D-lactic acid. Differences in lactose and D-galactose contents were minor. All products had insignificant amount of ethanol and D-fructose, while probiotic yoghurt contained the highest amount of D-glucose.
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