Textural characteristics of fermented milk products manufactured with different kombucha inoculums
2011
Vukić, V., Faculty of Technology, Novi Sad (Serbia) | Hrnjez, D., Faculty of Technology, Novi Sad (Serbia) | Milanović, S., Faculty of Technology, Novi Sad (Serbia) | Carić, M., Faculty of Technology, Novi Sad (Serbia) | Kanurić, K., Faculty of Technology, Novi Sad (Serbia) | Iličić, M., Faculty of Technology, Novi Sad (Serbia) | Ranogajes, M., Faculty of Technology, Novi Sad (Serbia)
The aim of this study was to determine a possibility of kombucha application (cultivated on two different tea types, thyme and black tea) in combination with probiotics, for milk fermentation at different temperatures, and to investigate the textural properties of produced fermented milk products. Probiotic starter culture and kombucha inoculums cultivated on Camellia sinensis and Thymus serphyllum were used for production of fermented milk products. Obtained results showed that kombucha inoculums cultivated on different tea types could be used for fermented milk products in combination with probiotic starter culture. Analysis of textural characteristics showed that tea type used for sample production had significant influence on textural characteristics especially after storage. Depending on tea type used for kombucha inoculum cultivation, after 10 day storage all textural characteristics except firmness had highly significant differences. Significant influence on textural characteristics showed interaction of factors Tea Type*Day.
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