Textural characteristics of fermented milk beverages produced by kombucha
2009
Milanovic, S.D. | Ilicic, M.D. | Durakovic, K.G. | Vukic, V.R., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology
The aim of this research was to examine the influence of fat content, and kombucha inoculum concentration on textural characteristics of fermented milk beverages: firmness, consistency, cohesiveness and viscosity index after production and during 10 days of storage. Higher fat content of beverage affects the firmness, consistency, cohesiveness and viscosity index, while higher amount of inoculum in beverages has an opposite effect on textural characteristics of samples during storage.
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