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The objective of this work was to investigate the effect of addition of   transglutaminase (TG-0.02%, w/w) and whey protein concentrate (WPC-0.03%,   w/w), on quality of kombucha fermented milk product. Samples were prepared   from pasteurized semi-skim milk (0.9%, w/w fat) and kombucha inoculum (10%,   v/v). The pH values were measured during the fermentation of milk (lasted   until reached 4.5). Syneresis, water holding capacity and the product texture   (firmness and consistency,) were assessed after production. Rheological   properties of kombucha fermented milk samples were measured during ten days   of storage. The sample containing TG had the lowest syneresis (21 ml), the   highest water holding capacity (62%) and the highest textural characteristics   (firmness - 23.99g, consistency - 626.54gs) after production. The addition of   WPC to milk improved the rheological properties, while the addition of TG   improved it even to a significantly greater extent after the production and   during 10 days of the storage. [Projekat Ministarstva nauke Republike Srbije,   br. 46009

acta periodica technologica/acta periodica technologica

Improvement of physicochemical and rheological properties of kombucha fermented milk products by addition of transglutaminase and whey protein concentrate