Correlation of the microstructure with viscosity and textural properties during milk fermentation by kombucha inoculum
The aim of this study was to examine the changes in the microstructure, textural properties and viscosity of the gel formed during milk fermentation with kombucha inoculum and to establish a relationship between the microstructure and these properties. The values of the analyzed characte...
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| Format: | Article |
| Language: | English |
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Faculty of Technology, Novi Sad
2014-01-01
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| Series: | Acta Periodica Technologica |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2014/1450-71881445089V.pdf |
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| author | Vukić Vladimir R. Kanurić Katarina G. Milanović Spasenija D. Iličić Mirela D. Hrnjez Dajana V. Ranogajec Marjan I. |
| author_facet | Vukić Vladimir R. Kanurić Katarina G. Milanović Spasenija D. Iličić Mirela D. Hrnjez Dajana V. Ranogajec Marjan I. |
| author_sort | Vukić Vladimir R. |
| collection | DOAJ |
| description | The aim of this study was to examine the changes in the microstructure,
textural properties and viscosity of the gel formed during milk fermentation
with kombucha inoculum and to establish a relationship between the
microstructure and these properties. The values of the analyzed
characteristics were measured during the gelation at 42°C at the following
pHs: 5.4, 5.1, 4.8 and 4.6. The microstructure analysis revealed
disappearance of coarse cluster structure and appearance of finer casein
micelles network during fermentation. The obtained results showed significant
differences in them viscosity and textural properties during fermentation,
which is in accordance with their microstructure. The correlation of the
examined properties and microstructure of the gel was established. [Projekat
Ministarstva nauke Republike Srbije, br. 46009] |
| first_indexed | 2024-04-13T17:13:48Z |
| format | Article |
| id | doaj.art-51c1428817514957b5e0e56496eec291 |
| institution | Directory Open Access Journal |
| issn | 1450-7188 |
| language | English |
| last_indexed | 2024-04-13T17:13:48Z |
| publishDate | 2014-01-01 |
| publisher | Faculty of Technology, Novi Sad |
| record_format | Article |
| series | Acta Periodica Technologica |
| spelling | doaj.art-51c1428817514957b5e0e56496eec2912022-12-22T02:38:12ZengFaculty of Technology, Novi SadActa Periodica Technologica1450-71882014-01-01201445899810.2298/APT1445089V1450-71881445089VCorrelation of the microstructure with viscosity and textural properties during milk fermentation by kombucha inoculumVukić Vladimir R.0Kanurić Katarina G.1Milanović Spasenija D.2Iličić Mirela D.3Hrnjez Dajana V.4Ranogajec Marjan I.5Institute of Field and Vegetable Crops, Novi SadFaculty of Technology, Novi SadFaculty of Technology, Novi SadFaculty of Technology, Novi SadFaculty of Technology, Novi SadFaculty of Technology, Novi SadThe aim of this study was to examine the changes in the microstructure, textural properties and viscosity of the gel formed during milk fermentation with kombucha inoculum and to establish a relationship between the microstructure and these properties. The values of the analyzed characteristics were measured during the gelation at 42°C at the following pHs: 5.4, 5.1, 4.8 and 4.6. The microstructure analysis revealed disappearance of coarse cluster structure and appearance of finer casein micelles network during fermentation. The obtained results showed significant differences in them viscosity and textural properties during fermentation, which is in accordance with their microstructure. The correlation of the examined properties and microstructure of the gel was established. [Projekat Ministarstva nauke Republike Srbije, br. 46009]http://www.doiserbia.nb.rs/img/doi/1450-7188/2014/1450-71881445089V.pdfkombuchafermented dairy productsmicrostructureviscositytexture |
| spellingShingle | Vukić Vladimir R. Kanurić Katarina G. Milanović Spasenija D. Iličić Mirela D. Hrnjez Dajana V. Ranogajec Marjan I. Correlation of the microstructure with viscosity and textural properties during milk fermentation by kombucha inoculum Acta Periodica Technologica kombucha fermented dairy products microstructure viscosity texture |
| title | Correlation of the microstructure with viscosity and textural properties during milk fermentation by kombucha inoculum |
| title_full | Correlation of the microstructure with viscosity and textural properties during milk fermentation by kombucha inoculum |
| title_fullStr | Correlation of the microstructure with viscosity and textural properties during milk fermentation by kombucha inoculum |
| title_full_unstemmed | Correlation of the microstructure with viscosity and textural properties during milk fermentation by kombucha inoculum |
| title_short | Correlation of the microstructure with viscosity and textural properties during milk fermentation by kombucha inoculum |
| title_sort | correlation of the microstructure with viscosity and textural properties during milk fermentation by kombucha inoculum |
| topic | kombucha fermented dairy products microstructure viscosity texture |
| url | http://www.doiserbia.nb.rs/img/doi/1450-7188/2014/1450-71881445089V.pdf |
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