The effect of fermentation temperature on the functional dairy product quality
2011
Kanurić, K.G., Faculty of Technology, Novi Sad (Serbia) | Hrnjez, D.V., Faculty of Technology, Novi Sad (Serbia) | Ranogajec, M.I., Faculty of Technology, Novi Sad (Serbia) | Milanović, S.D., Faculty of Technology, Novi Sad (Serbia) | Iličić, M.D., Faculty of Technology, Novi Sad (Serbia) | Vukić, V.R., Faculty of Technology, Novi Sad (Serbia) | Milanović, M.Lj., Faculty of Medicine, Novi Sad (Serbia)
The aim of this study was to examine the possibility of fermented dairy beverage production by the application of kombucha cultivated on thyme tea in combination with a probiotic starter and to evaluate the quality of the new functional product. Fermented dairy beverages are produced from milk with 1.6% milk fat at three fermentation tem-peratures: 37 deg C, 40 deg C and 43 deg C. Chemical quality, rheological properties and products of added starter cultures metabolism were determined in the fermented dairy beverages after production and after 10 days of storage. Produced fermented dairy beverages have reduced milk fat content and good textural characteristics. Besides the highly valuable milk components, they contain numerous compounds which have pronounced therapeutic properties. These products could be used as functional food in the diet of different populations for health improvement.
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