Nutritive characteristics and market prospects of kombucha fermented milk beverages

Abstract

The aim of this study was to compare nutritive, microbiological and rheological characteristics in fermented milk samples produced from milk with different fat content; 0.9% (w/w) and 2.2% (w/w) by kombucha inoculum application. Also, the average cost structure of both beverages was analysed and compared with the cost structure of plain yoghurt with 2.8% fat content. Kombucha fermented milk beverages contain an average 80% of lactic acid bacteria (LAB), and the rest 20% of microorganisms were yeast and acetic acid bacteria (AAB). The samples are a good source of minerals (Ca, K, Na, Mg, P) and vitamins (B1, B2 and B6). Low fat kombucha fermented milk contained a 6.0% lower atherogenic index than beverage with 2.2 % (w/w) fat content. The Sample with 2.2% (w/w) fat content showed higher values of rheological characteristics than the low fat sample. Low fat kombucha fermented milk beverage has a lower average cost for both packaging types. Both drinks can be classified as a high nutritive, valuable and price competitive food that is intended for special consumers categories.