Influence of packaging conditions on the properties of milk-based kombucha beverage

Abstract

The aim of this study was to investigate the influence of the packaging and packaging conditions on the quality of the functional fermented beverage made from milk (milk-fat content of 0.9%(w/w)) by adding 10% (v/v) of kombucha inoculum. The beverage was packed in the bags of coextruded barrier foil of polyamide/polyethylene (PA/PE) type under the atmospheric conditions (ATM) and in modified atmosphere (MAP: 40% CO2 and 60% N2). The quality of the obtained product and packaging material properties were examined. Products of metabolic activity of kombucha in milk were analyzed by determining contents of lactose, D-galactose, L-lactic acid, D-lactic acid, and ethanol, immediately after the production and after storing for 10 and 15 days at 4°C, as well as the composition and changes in the headspace atmosphere. Although the fermentation during storage of the product packed under MAP conditions is slower, it's effect on the product characteristics is not pronounced. 62 Fermented milk, functional (addition of kombucha, packaging influence).