Textural characteristics of fermented milk beverages produced by kombucha | Zendy

Spasenija Milanovic | Zendy; Mirela Ilicic | Zendy; Katarina Durakovic | Zendy; Vladimir Vukić | Zendy

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Textural characteristics of fermented milk beverages produced by kombucha

Author(s) -

Spasenija Milanovic,

Mirela Ilicic,

Katarina Durakovic,

Vladimir Vukić

Publication year - 2009

Publication title -

acta periodica technologica

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.134

H-Index - 15

eISSN - 2406-095X

pISSN - 1450-7188

DOI - 10.2298/apt0940063m

Subject(s) - food science , fermentation , starter , chemistry , rheology , materials science , composite material

Rheological properties of fermented dairy products are very important parameters of the product quality. The behaviour of gel formed during fermentation of milk is influenced by a great number of factors, such as: milk composition, starter culture, flavourings addition, etc. The aim of this research was to examine the influence of fat content, and kombucha inoculum concentration on textural characteristics of fermented milk beverages: firmness, consistency, cohesiveness and viscosity index after production and during 10 days of storage. Higher fat content of beverage affects the firmness, consistency, cohesiveness and viscosity index, while higher amount of inoculum in beverages has an opposite effect on textural characteristics of samples during storage

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