The effect of fermentation temperature on the functional dairy product quality
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 wi...
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Faculty of Technology, Novi Sad
2011-01-01
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Online Access: | http://www.doiserbia.nb.rs/img/doi/1450-7188/2011/1450-71881142063K.pdf |
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doaj-1bc031cde8e040ef91bf93c767f7b2862020-11-24T23:09:54ZengFaculty of Technology, Novi SadActa Periodica Technologica1450-71882011-01-01201142637010.2298/APT1142063KThe effect of fermentation temperature on the functional dairy product qualityKanurić Katarina G.Hrnjez Dajana V.Ranogajec Marjan I.Milanović Spasenija D.Iličić Mirela D.Vukić Vladimir R.Milanović Maja Lj.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.http://www.doiserbia.nb.rs/img/doi/1450-7188/2011/1450-71881142063K.pdfmilkkombuchaprobioticsfermented dairy productfunctional food |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Kanurić Katarina G. Hrnjez Dajana V. Ranogajec Marjan I. Milanović Spasenija D. Iličić Mirela D. Vukić Vladimir R. Milanović Maja Lj. |
spellingShingle |
Kanurić Katarina G. Hrnjez Dajana V. Ranogajec Marjan I. Milanović Spasenija D. Iličić Mirela D. Vukić Vladimir R. Milanović Maja Lj. The effect of fermentation temperature on the functional dairy product quality Acta Periodica Technologica milk kombucha probiotics fermented dairy product functional food |
author_facet |
Kanurić Katarina G. Hrnjez Dajana V. Ranogajec Marjan I. Milanović Spasenija D. Iličić Mirela D. Vukić Vladimir R. Milanović Maja Lj. |
author_sort |
Kanurić Katarina G. |
title |
The effect of fermentation temperature on the functional dairy product quality |
title_short |
The effect of fermentation temperature on the functional dairy product quality |
title_full |
The effect of fermentation temperature on the functional dairy product quality |
title_fullStr |
The effect of fermentation temperature on the functional dairy product quality |
title_full_unstemmed |
The effect of fermentation temperature on the functional dairy product quality |
title_sort |
effect of fermentation temperature on the functional dairy product quality |
publisher |
Faculty of Technology, Novi Sad |
series |
Acta Periodica Technologica |
issn |
1450-7188 |
publishDate |
2011-01-01 |
description |
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. |
topic |
milk kombucha probiotics fermented dairy product functional food |
url |
http://www.doiserbia.nb.rs/img/doi/1450-7188/2011/1450-71881142063K.pdf |
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