Textural characteristics of fermented milk beverages produced by kombucha

Acta Periodica Technologica

卷:2009

关键词: Milk;    fermentation;    kombucha;    textural characteristics;   

DOI  :  10.2298/APT0940063M

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown