Influence of milk fat content on quality of kombucha fermented milk beverages
2010
Vitas, J.S., Tehnološki fakultet, Novi Sad (Serbia) | Malbaša, R.V., Tehnološki fakultet, Novi Sad (Serbia) | Milanović, S.D., Tehnološki fakultet, Novi Sad (Serbia) | Lončar, E.S., Tehnološki fakultet, Novi Sad (Serbia) | Iličić, M.D., Tehnološki fakultet, Novi Sad (Serbia) | Kolarov, Lj.A., Tehnološki fakultet, Novi Sad (Serbia)
The aim of this study is to examine the effect of milk fat content on the quality of functional kombucha fermented milk products produced from milk with 0.9%, 1.0% and 2.2% milk fat, with the addition of 10% and 15% of kombucha inoculum prepared by cultivation of kombucha on black tea sweetened with sucrose. The quality of the product is tested with standard methods of physico-chemical characteristics, chemical composition, energy value and sensory characteristics. Physical and chemical characteristics, as well as sensory quality of kombucha fermented milk products, are tested after production and after 5 and 10 days of storage. The samples reached pH=4.5 for about 9 to 10 hours, regardless of the content of milk fat in the milk from which they were produced. The water holding capacity and syneresis in samples of fermented milk products made from milk with 0.9%, 1.0% and 2.2% milk fat may vary depending on the amount of inoculum added. Sensory quality of fermented milk products depends primarily on the content of milk fat in milk, and the amount of the kombucha inoculum added for fermentation of milk. Sensory analysis showed that the product made from milk with 2.2% milk fat and with the addition of 10% of kombucha inoculum had best sensory characteristics.
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