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 |
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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/1450-7188/2009/1450-71880940047M.pdf |
| _version_ | 1811259981598556160 |
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| author | Kolarov Ljiljana A. Milanović Spasenija D. Lončar Eva S. Malbaša Radomir V. |
| author_facet | Kolarov Ljiljana A. Milanović Spasenija D. Lončar Eva S. Malbaša Radomir V. |
| author_sort | Kolarov Ljiljana A. |
| collection | DOAJ |
| description | 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 the pH reached 4.5. Sigmoidal fermentation profiles were noticed with traditional kombucha inoculums and linear with milk-based kombucha inoculums. Chemical content and physico-chemical characteristics of kombucha fermented milk beverages were typical and yoghurt-like for all obtained products. The best textural and sensory characteristics possesed beverage obtained in fermentation of milk using 10% (v/v) of milk-based kombucha inoculum. |
| first_indexed | 2024-04-12T18:39:38Z |
| format | Article |
| id | doaj.art-5c35656a060a416da24c360a22601e4c |
| institution | Directory Open Access Journal |
| issn | 1450-7188 |
| language | English |
| last_indexed | 2024-04-12T18:39:38Z |
| publishDate | 2009-01-01 |
| publisher | Faculty of Technology, Novi Sad |
| record_format | Article |
| series | Acta Periodica Technologica |
| spelling | doaj.art-5c35656a060a416da24c360a22601e4c2022-12-22T03:20:49ZengFaculty of Technology, Novi SadActa Periodica Technologica1450-71882009-01-01200940475210.2298/APT0940047MUse of milk-based kombucha inoculum for milk fermentationKolarov Ljiljana A.Milanović Spasenija D.Lončar Eva S.Malbaša Radomir V.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 the pH reached 4.5. Sigmoidal fermentation profiles were noticed with traditional kombucha inoculums and linear with milk-based kombucha inoculums. Chemical content and physico-chemical characteristics of kombucha fermented milk beverages were typical and yoghurt-like for all obtained products. The best textural and sensory characteristics possesed beverage obtained in fermentation of milk using 10% (v/v) of milk-based kombucha inoculum.http://www.doiserbia.nb.rs/img/doi/1450-7188/2009/1450-71880940047M.pdfKombuchamilk fermentationmilk-based kombucha inoculumproduct quality |
| spellingShingle | Kolarov Ljiljana A. Milanović Spasenija D. Lončar Eva S. Malbaša Radomir V. Use of milk-based kombucha inoculum for milk fermentation Acta Periodica Technologica Kombucha milk fermentation milk-based kombucha inoculum product quality |
| title | Use of milk-based kombucha inoculum for milk fermentation |
| title_full | Use of milk-based kombucha inoculum for milk fermentation |
| title_fullStr | Use of milk-based kombucha inoculum for milk fermentation |
| title_full_unstemmed | Use of milk-based kombucha inoculum for milk fermentation |
| title_short | Use of milk-based kombucha inoculum for milk fermentation |
| title_sort | use of milk based kombucha inoculum for milk fermentation |
| topic | Kombucha milk fermentation milk-based kombucha inoculum product quality |
| url | http://www.doiserbia.nb.rs/img/doi/1450-7188/2009/1450-71880940047M.pdf |
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