Use of milk-based kombucha inoculum for milk fermentation
In this investigation fermented milk beverages with 0.9% of milk fat were produced using 10 and 15% (v/v) of traditional and milk-based kombucha inoculum by application of appropriate technological process. Milk fermentation using two types and concentrations of kombucha inoculum were stopped when t...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
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/1450-7188/2009/1450-71880940047M.pdf |