Fermented dairy beverages produced by different starter cultures and transglutaminase

Abstract

The objective of this study was to investigate the effect of different starter cultures and transglutaminase on chemical characteristics and textural properties of fermented dairy beverages produced from milk of 0.9 g100g-1 fat content. Samples were produced by application of a probiotic starter culture or a microfiltrated kombucha inoculum. The quality of fermented dairy beverages was analyzed after production. It was found that, two times faster fermentation was achieved in the probiotic yoghurt compared to samples of fermented milk with microfiltrated kombuha inoculum. Chemical analyses of the obtained beverages has shown that the fermented dairy beverages produced with the microfiltrated kombucha inoculum contained higher concentration of a lactose and lower level of a galactose and L-lactic acid than the probiotic yoghurt. Probiotic yoghurt had better textural properties than a sample with the microfiltrated kombuha inoculum. Application of a transglutaminase in a production of fermented dairy beverages improved physicochemical properties.