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https://open.uns.ac.rs/handle/123456789/5648
Nаziv: | Sugar content changes during milk fermentation with kombucha addition | Аutоri: | Kanurić (Duraković), Katarina Vukić (Hrnjez), Dajana Milanović, Spasenija Carić, Marijana Iličić (Panić), Mirela Vukić, Vladimir Ranogajec, Marjan |
Dаtum izdаvаnjа: | 2012 | Izdаvаč: | Novi Sad: University of Novi Sad, Institute of Food Technology | Čаsоpis: | Proceedings of 6th Central European Congress on Food - CEFood 2012 | Kоnfеrеnciја: | 6th Central European Congress on Food - CEFood 2012 | Sažetak: | The aim of this research was to examine changes in sugar content during production of fermented milk beverages from milk with 2g/100g fat by using 10% (v/v) inoculum of kombucha, cultivated on black tea. Kombucha is a mixed culture of acetic acid bacteria and yeasts with complex metabolic pathways. The traditional carbon source for kombucha fermentation is sucrose. Novel researches showed that application of any other sugar such as lactose is possible. Temperatures for milk fermentation were 37°C and 42°C. Final pH value was 4.6. Dry matter, milk fat, total proteins and ash were analysed in milk and products by standard methods. Changes in lactose, galactose, glucose and fructose content were investigated during fermentation on pH 5.8; 5.4; 5.1; 4.8 and 4.6. Lactose, galactose, glucose and fructose were detected using specific enzymatic tests. The obtained results indicated that the pattern of changes of lactose, galactose, glucose and fructose concentration during milk fermentation on two different temperatures were similar. | URI: | https://open.uns.ac.rs/handle/123456789/5648 | ISBN: | 9788679940278 |
Nаlаzi sе u kоlеkciјаmа: | TF Publikacije/Publications |
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