全部 标题 作者
关键词 摘要


Physical and textural characteristics of fermented milk products obtained by kombucha inoculums with herbal teas

DOI: 10.2298/apt1243051m

Keywords: fermented milk products , kombucha , herbal tea , physical characteristics , texture

Full-Text   Cite this paper   Add to My Lib

Abstract:

In this investigation, kombucha fermented milk products were produced from milk with 1.6% milk fat using 10% (v/v) kombucha inoculums cultivated on the extracts of peppermint and stinging nettle. The fermentation process was conducted at temperatures of 37, 40 and 43°C. Fermentation was stopped when the pH value of 4.5 was reached. The fermentation process was shortened with an increase of temperature. Physical characteristics of the fermented products were determined by using standard methods of analysis. Textural characteristics were determined by texture profile analysis. The obtained products showed good physical and textural characteristics, typical for the yoghurt-like products. [Projekat Ministarstva nauke Republike Srbije, br. III-46009]

Full-Text

comments powered by Disqus