Textural characteristics of fermented milk beverages produced by kombucha

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 af...

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Bibliographic Details
Published inActa Periodica Technologica (Serbia) Vol. 40
Main Authors Milanovic, S.D, Ilicic, M.D, Durakovic, K.G, Vukic, V.R., University of Novi Sad, Novi Sad (Serbia). Faculty of Technology
Format Journal Article
LanguageEnglish
Published 2009
Subjects
ACETIC ACID BACTERIA
BACTERIA ACETICA
BACTERIE ACETIQUE
CULTIVOS INICIADORES
CULTURE STARTER
CULTURED MILK
FERMENTACION LACTICA
FERMENTATION LACTIQUE
GRASA DE LA LECHE
http://www.fao.org/aos/agrovoc#c_15578
http://www.fao.org/aos/agrovoc#c_16046
http://www.fao.org/aos/agrovoc#c_2023
http://www.fao.org/aos/agrovoc#c_27441
http://www.fao.org/aos/agrovoc#c_27566
http://www.fao.org/aos/agrovoc#c_4828
http://www.fao.org/aos/agrovoc#c_6553
http://www.fao.org/aos/agrovoc#c_8480
LACTIC FERMENTATION
LAIT FERMENTE
LECHE FERMENTADA
LEVADURA
LEVURE
MATIERE GRASSE DU LAIT
MILK FAT
PROPIEDADES REOLOGICAS
PROPRIETE RHEOLOGIQUE
RHEOLOGICAL PROPERTIES
STARTER CULTURES
TEXTURA
TEXTURE
YEASTS
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Summary: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.
Bibliography:Q02
Q04
COBISS.SR-ID 97154828
ISSN:1450-7188