The effect of fermentation temperature on the functional dairy product quality
| Autor: | Marjan I. Ranogajec, Katarina G. Kanurić, Spasenija D. Milanović, Mirela D. Iličić, Vladimir R. Vukić, Dajana V. Hrnjez, Maja Milanović |
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| Rok vydání: | 2011 |
| Předmět: |
0106 biological sciences
Kombucha Health improvement media_common.quotation_subject 01 natural sciences law.invention functional food Probiotic 0404 agricultural biotechnology Starter Functional food law 010608 biotechnology lcsh:Technology (General) Quality (business) Food science media_common 2. Zero hunger milk Chemistry General Engineering food and beverages 04 agricultural and veterinary sciences 040401 food science probiotics Milk fat kombucha lcsh:T1-995 Fermentation fermented dairy product |
| Zdroj: | Acta Periodica Technologica, Vol 2011, Iss 42, Pp 63-70 (2011) Acta periodica technologica (2011) (42):63-70 |
| ISSN: | 2406-095X 1450-7188 |
| DOI: | 10.2298/apt1142063k |
| Popis: | The aim of this study was to examine the possibility of fermented dairy beverage production by the application of kombucha cultivated on thyme tea in combination with a probiotic starter and to evaluate the quality of the new functional product. Fermented dairy beverages are produced from milk with 1.6% milk fat at three fermentation temperatures: 37?C, 40?C and 43?C.Chemical quality, rheological properties and products of added starter cultures metabolism were determined in the fermented dairy beverages after production and after10 days of storage. Produced fermented dairy beverages have reduced milk fat content and good textural characteristics. Besides the highly valuable milk components, they contain numerous compounds which have pronounced therapeutic properties. These products could be used as functional food in the diet of different populations for health improvement. |
| Databáze: | OpenAIRE |
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