Characteristics of kombucha fermented milk products with peppermint

Abstract

The aim of this study was to investigate characteristics of fermented milk products, obtained from milk with 2.8% milk fat, by using two starter cultures at 37, 40 and 43°C. One starter culture was kombucha fermentative liquid, obtained from peppermint extract sweetened with sucrose (7%), and the other was a mixture of kombucha fermentative liquid on peppermint and probiotic yoghurt culture. The quality of the products was followed by monitoring of chemical composition, physico-chemical characteristics, syneresis, water holding capacity and sensory characteristics of the products after fermentation and after 10 days of storage. Fermentation performed using a mixture of fermentative liquid of kombucha on peppermint and probiotic yoghurt culture was significantly shorter in comparison to the other starter culture, at all temperatures. It was the only major difference because the quality of the obtained products was very similar regardless of the fermentation temperature, applied starter culture and storage.