Nutritive and functional characteristics of kombucha fermented milk beverage

Authors:
Spasenija Milanovic, Mirela Ilicic, Eva Loncar, Marjan Ranogajec, Dajana Hrnjez, Katarina Kanuric, Vladimir Vukic

Abstract:
The effect of an addition of 10% nonconventional starter culture-kombucha on nutritive and functional characteristics of fermented milk beverage produced from milk with 0.9% fat was investigated in this paper. Based on this research, it can be concluded that this kind of drink can be classified as a highly valuable functional food intended for all consumer categories.

Keywords: kombucha, fermented milk beverage, nutritive and functional characteristics, microstructure



Country: Serbia

Citation: The 5th PSU-UNS International Conference on Engineering and Technology (ICET-2011)

Study Mailing Address:
University of Novi Sad, Faculty of Technology, Novi Sad, Serbia

Date Updated: January 21, 2021