Textural characteristics of fermented milk beverages produced by kombucha
Rheological properties of fermented dairy products are very important parameters of the product quality. The behaviour of gel formed during fermentation of milk is influenced by a great number of factors, such as: milk composition, starter culture, flavourings addition, etc. The aim of this research...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Faculty of Technology, Novi Sad
2009-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2009/1450-71880940063M.pdf |
| _version_ | 1818117179256602624 |
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| author | Duraković Katarina G. Iličić Mirela D. Milanović Spasenija D. Vukić Vladimir R. |
| author_facet | Duraković Katarina G. Iličić Mirela D. Milanović Spasenija D. Vukić Vladimir R. |
| author_sort | Duraković Katarina G. |
| collection | DOAJ |
| description | Rheological properties of fermented dairy products are very important parameters of the product quality. The behaviour of gel formed during fermentation of milk is influenced by a great number of factors, such as: milk composition, starter culture, flavourings addition, etc. The aim of this research was to examine the influence of fat content, and kombucha inoculum concentration on textural characteristics of fermented milk beverages: firmness, consistency, cohesiveness and viscosity index after production and during 10 days of storage. Higher fat content of beverage affects the firmness, consistency, cohesiveness and viscosity index, while higher amount of inoculum in beverages has an opposite effect on textural characteristics of samples during storage. |
| first_indexed | 2024-12-11T04:34:18Z |
| format | Article |
| id | doaj.art-424e6a272f0f4c3fabf6d09fd0f5790d |
| institution | Directory Open Access Journal |
| issn | 1450-7188 |
| language | English |
| last_indexed | 2024-12-11T04:34:18Z |
| publishDate | 2009-01-01 |
| publisher | Faculty of Technology, Novi Sad |
| record_format | Article |
| series | Acta Periodica Technologica |
| spelling | doaj.art-424e6a272f0f4c3fabf6d09fd0f5790d2022-12-22T01:20:46ZengFaculty of Technology, Novi SadActa Periodica Technologica1450-71882009-01-01200940636910.2298/APT0940063MTextural characteristics of fermented milk beverages produced by kombuchaDuraković Katarina G.Iličić Mirela D.Milanović Spasenija D.Vukić Vladimir R.Rheological properties of fermented dairy products are very important parameters of the product quality. The behaviour of gel formed during fermentation of milk is influenced by a great number of factors, such as: milk composition, starter culture, flavourings addition, etc. The aim of this research was to examine the influence of fat content, and kombucha inoculum concentration on textural characteristics of fermented milk beverages: firmness, consistency, cohesiveness and viscosity index after production and during 10 days of storage. Higher fat content of beverage affects the firmness, consistency, cohesiveness and viscosity index, while higher amount of inoculum in beverages has an opposite effect on textural characteristics of samples during storage.http://www.doiserbia.nb.rs/img/doi/1450-7188/2009/1450-71880940063M.pdfMilkfermentationkombuchatextural characteristics |
| spellingShingle | Duraković Katarina G. Iličić Mirela D. Milanović Spasenija D. Vukić Vladimir R. Textural characteristics of fermented milk beverages produced by kombucha Acta Periodica Technologica Milk fermentation kombucha textural characteristics |
| title | Textural characteristics of fermented milk beverages produced by kombucha |
| title_full | Textural characteristics of fermented milk beverages produced by kombucha |
| title_fullStr | Textural characteristics of fermented milk beverages produced by kombucha |
| title_full_unstemmed | Textural characteristics of fermented milk beverages produced by kombucha |
| title_short | Textural characteristics of fermented milk beverages produced by kombucha |
| title_sort | textural characteristics of fermented milk beverages produced by kombucha |
| topic | Milk fermentation kombucha textural characteristics |
| url | http://www.doiserbia.nb.rs/img/doi/1450-7188/2009/1450-71880940063M.pdf |
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