Optimisation of functional fermented dairy beverage technology. [Doctoral dissertation] | Optimizacija tehnološkog procesa proizvodnje funkcionalnog fermentisanog mlečnog napitka. Doktorska disertacija
2010
Iličić, M.D.
The possibility of fermented milk beverages manufactured by applying non-conventional starter culture - tea fungus inoculum: a) natural inoculum (10; and 15;); b) concentrated by microfiltration (10; and 15;); c) concentrated by evaporation (1.5;, 3.0;, 10; and 15;) have been investigated. All fermented milk samples were produced from milk of 0.9; and 2.2; fat content. Improvement of rheological properties of low fat fermented milk products by addition of enzyme transglutaminase (TG) was achieved. Transglutaminase (Activa MP, Ajinomoto Co. Inc., Hamburg, Germany) was activated in milk at 40 deg C for 2 hours, then it was inactivated by high temperature (80 deg C for 1 minute) prior to fermentation. After cooling to optimal temperature (42 deg C), chosen starter culture was added in milk. In all cases fermentation stopped when the pH=4.5 was reached. In conclusions: Generally, fermented dairy drinks produced from milk of 0.9; and 2.2; fat content with addition of natural inoculum in concentration of 10; showed optimal sensory, nutritive and rheological properties. Therefore, fermented dairy drinks produced with tea fingus inoculum could be classified as high valuable functional food intended for all consumer categories.
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