Fatty acids in milk products obtained by kombucha cultivated on winter savory tea

Authors:
J S Vitas, Tehnoloki Fakultet, Novi Sad, Malbasa, R.V, Loncar, E.S, Kravic, S.Z

Abstract:
The aim of this study is the identification and determination of fatty acids content in milk products obtained at different temperatures by kombucha cultivated on winter savory. Fatty acids were analyzed by gas chromatography with a flame ionization detector (GC-FID). Besides fatty acids determination, the quality of the obtained products was determined by standard analysis methods of the chemical composition according to the current Regulations. All analyses were performed after production. The sample obtained at the highest applied temperature (43 deg C) reached the pH value of 4.5 in 10h, while the fermentation process at 37 and 40 deg C stopped after 17h. The best milk-based beverage is the one obtained at 43 deg C because of the highest content of unsaturated fatty acids.

Keywords: food preservation, fatty acids, food composition, yeasts, food processing



Country: Serbia

Citation: Mleko i mleni proizvodiISSN : 0353-6564

Date Updated: January 14, 2021