The effect of fermentation temperature on the functional dairy product quality

• Main Authors: Kanurić Katarina G., Hrnjez Dajana V., Ranogajec Marjan I., Milanović Spasenija D., Iličić Mirela D., Vukić Vladimir R., Milanović Maja Lj.
• Format: Article
• Language: English
• Published: Faculty of Technology, Novi Sad 2011-01-01
• Series: Acta Periodica Technologica
• Subjects: milk; kombucha; probiotics; fermented dairy product; functional food
• Online Access: http://www.doiserbia.nb.rs/img/doi/1450-7188/2011/1450-71881142063K.pdf
• ISSN: 1450-7188

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, 40ºC and 43ºC.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.