Physical and textural characteristics of fermented milk products obtained by kombucha inoculums with herbal teas

Authors:
Radomir V Malbaa, Jasmina S Vitas, Eva S Lonar, Spasenija D Milanovi

Abstract:
In this investigation, kombucha fermented milk products were produced from milk with 1.6% milkfat using 10% (v/v) kombucha inoculums cultivated on the extracts of peppermint and stinging nettle. The fermentation process was conducted at temperatures of 37, 40, and 43C. Fermentation was stopped when the pH value of 4.5 was reached. The fermentation process was shortened with an increase in temperature. The physical characteristics of the fermented products were determined by using standard methods of analysis. Textural characteristics were determined by texture profile analysis. The obtained products showed good physical and textural characteristics, typical for the yogurt-like products.

Keywords: fermented milk products, kombucha, herbal tea, physical characteristics, texture



Country: Serbia

Citation: Acta Periodica Technologica Vol.43 pp.51-59 ref.18

Study Mailing Address:
University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia

Date Updated: March 12, 2020