Correlation of the microstructure with viscosity and textural properties during milk fermentation by kombucha inoculum

Authors:
Vladimir R Vuki, Katarina G Kanuri, Spasenija D Milanovi, Mirela D Ilii, Dajana V Hrnjez, Marjan I Ranogajec

Abstract:
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 42o C at the following pHs: 5.4, 5.1, 4.8, and 4.6. The microstructure analysis revealed the disappearance of the coarse cluster structure and appearance of the finer casein micelles network during fermentation. The obtained results showed significant differences in the 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.

Keywords: kombucha, fermented dairy products, microstructure, viscosity, texture



Country: Serbia

Citation: APTEFF, 45, 1-283 DOI: 10.2298/APT1445089V

Study Mailing Address:
Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia

Date Updated: March 6, 2020