Nutritive aspects of fermented dairy products obtained by kombucha application

Authors:
DAJANA V HRNJEZ, VLADIMIR R VUKIC, SPASENIJA D MILANOVIC, MIRELA D ILICIC, KATARINA G KANURIC, ALEKSANDRA M TORBICA, JELENA M TOMIC

Abstract:
The aim of this study was to investigate the chemical quality and protein profile of fermented dairy products obtained by kombucha starter culture at different fermentation temperatures. The sample produced at 37C has significantly longer fermentation time than the sample produced at 42C. Protein profile analysis revealed more stable and casein fractions compared to other protein fractions during milk fermentation. These results indicate that fermented dairy products produced by kombucha at 37C and 42C could be less allergenic than milk and suitable for special allergenic nutrition. Especially sample fermented at 37C had a lower content of -lactalbumin and -lactoglobulin than sample produced at 42C.

Keywords: fermented dairy beverage, kombucha, protein profile



Country: Serbia

Citation: Agro FOOD Industry Hi Tech - vol 25

Date Updated: January 21, 2021