scholarly journals Physical and textural characteristics of fermented milk products obtained by kombucha inoculums with herbal teas

2012 ◽  
pp. 51-59
Author(s):  
Radomir Malbasa ◽  
Jasmina Vitas ◽  
Eva Loncar ◽  
Spasenija Milanovic
Keyword(s):  
Milk Fat ◽  
Fermentation Process ◽  
Ph Value ◽  
Profile Analysis ◽  
Fermented Milk ◽  
Stinging Nettle ◽  
Milk Products ◽  
Textural Characteristics ◽  
Texture Profile ◽  
Fermented Milk Products

In this investigation, kombucha fermented milk products were produced from milk with 1.6% milk fat using 10% (v/v) kombucha inoculums cultivated on the extracts of peppermint and stinging nettle. The fermentation process was conducted at temperatures of 37, 40 and 43?C. Fermentation was stopped when the pH value of 4.5 was reached. The fermentation process was shortened with an increase of temperature. Physical characteristics of the fermented products were determined by using standard methods of analysis. Textural characteristics were determined by texture profile analysis. The obtained products showed good physical and textural characteristics, typical for the yoghurt-like products.

scholarly journals Chemometric approach to texture profile analysis of kombucha fermented milk products

2014 ◽  
Vol 52 (9) ◽  
pp. 5968-5974 ◽  
Author(s):  
Radomir Malbaša ◽  
Lidija Jevrić ◽  
Eva Lončar ◽  
Jasmina Vitas ◽  
Sanja Podunavac-Kuzmanović ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Fermented Milk ◽  
Texture Profile Analysis ◽  
Milk Products ◽  
Texture Profile ◽  
Chemometric Approach ◽  
Fermented Milk Products

scholarly journals The antioxidant activity of kombucha fermented milk products with stinging nettle and winter savory

2013 ◽  
Vol 19 (1) ◽  
pp. 129-139 ◽  
Author(s):  
Jasmina Vitas ◽  
Radomir Malbasa ◽  
Jovana Grahovac ◽  
Eva Loncar
Keyword(s):  
Antioxidant Activity ◽  
Milk Fat ◽  
Synergetic Effect ◽  
Antioxidant Response ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Stinging Nettle ◽  
Milk Products ◽  
Different Response ◽  
Fermented Milk Products

This paper investigates the antioxidant activity of fermented milk products obtained by kombucha fermentation. Two starter cultures were used as follows: starter obtained after kombucha fermentation on sweetened stinging nettle extract; as well as starter obtained after kombucha fermentation on sweetened winter savory extract. The starters were added to milk with 0.8, 1.6 and 2.8% milk fat. Fermentation was carried out at 37, 40 and 43oC and stopped when the pH reached 4.5. Antioxidant activity to hydroxyl and DPPH radicals was monitored using response surface methodology. Kombucha fermented milk products with stinging nettle (KSN) and with winter savory (KWS) showed the same antioxidant response to hydroxyl and different response to DPPH radicals. Synergetic effect of milk fat and fermentation temperature to antioxidant activity to hydroxyl radicals for both types of kombucha fermented milk products (KSN and KWS) was established. Optimum processing conditions in term of antioxidant activity are: milk fat around 2.8% and process temperature around 41 and 43?C for KSN and KWS respectively.

scholarly journals Optimisation of the antioxidant activity of kombucha fermented milk products

2014 ◽  
Vol 32 (No. 5) ◽  
pp. 477-484 ◽  
Author(s):  
R. Malbaša ◽  
J. Vitas ◽  
E. Lončar ◽  
J. Grahovac ◽  
S. Milanović
Keyword(s):  
Antioxidant Activity ◽  
Hydroxyl Radicals ◽  
Milk Fat ◽  
Antioxidant Activities ◽  
Antioxidant Response ◽  
Fermented Milk ◽  
Process Temperature ◽  
Milk Products ◽  
Wild Thyme ◽  
Fermented Milk Products

The antioxidant activity of fermented milk products obtained by using kombucha starter produced by fermentation on sweetened wild thyme extract was investigated. The starter was added to milk containing 0.8, 1.6, and 2.8% milk fat, at fermentation temperature of 37, 40, and 43°C. The fermentation process was terminated when the pH reached 4.5. Antioxidant activities to DPPH and hydroxyl radicals, the contents of MUFAs, PUFAs, vitamin C, and sensory mark, were monitored using the response surface methodology (RSM) and the method of desired function. Kombucha fermented milk products containing wild thyme (WT) showed opposite antioxidant response to DPPH and hydroxyl radicals in terms of milk fat. Optimum processing conditions for WT products in terms of antioxidant activity were: milk fat 2.78% and process temperature 37°C. In order to obtain WT products with a high sensory mark, these conditions are completely different (milk fat 1.10% and process temperature 43°C).  

scholarly journals Influence of lactic acid bacteria, probiotic cultures and pH value in fermented yoghurt drink to sensory quality

2009 ◽  
Vol 57 (5) ◽  
pp. 291-304 ◽  
Author(s):  
Hana Šulcerová ◽  
Radka Burdychová
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sensory Evaluation ◽  
Ph Value ◽  
Fermented Milk ◽  
Milk Product ◽  
Milk Products ◽  
Texture Intensity ◽  
Analysis Of Dispersion ◽  
Fermented Milk Products

Nowadays, we can see on market mainly fermented milk products with addition of probiotic microorganisms, especially strains of Lactobacillus and Bifidobacterium. We can meet also other types of pro­bio­tic products. It is recommended to consume at least 100 grams of fermented milk products with mi­ni­mal concentration of 106 of probiotics in one gram or mililitr of product daily for reaching positive effect on men’s health. During fermentation of the carbohydrates, proteins and lipids are disunite and many of aromatic compounds ane compose. They give a typical sensory characteristic to fermented milk products. For quality and quantity level of probiotics, changes of pH value and sensory qua­li­ty of five kinds of fermented milk product Yoghurt Drink with different flavour were analyzed during the whole expiration period (28 days). Obtained results were statistically evaluated via the analysis of variance and the method of multiple comparison according to Tukey test (P < 0,010) and (P < 0,001). During the minimal endurance time lactic acid bacteria and Bifidobacterium sp. were evaluated and changes of descriptors and pH value were detected. Number of LAB was up to 107 CFU/ml in all samples during 28 days of analysis. Only at sample 2 the number of LAB was 106 CFU/ml. Bifidobacterium sp. grew about degree. The number of LAB and Bifidobacterium sp. of yoghurt drink correspond with public notice number 77/2003 Sb, LAB 107 nad Bifidobacterium sp. 106 KTJ / ml. During 28 days of storage the pH value decreased. The biggest pH drop was recorded between 21. and 28. days of sto­ra­ge in all samples. The beginning pH value was 4.03–4.07 and the final value was between 3.80–3.95.The results of sensory evaluation processed by analysis of dispersion according to type were statistically conlusive in descriptors thickness, texture, intensity of smell, pleasantness of taste and general impression. The results of sensory evaluation processed by analysis of dispersion according to days of storage were statistically conlusive in descriptor pleasantness of smell.

scholarly journals The effect of processing parameters on the structure of fermented milk products with transglutaminase addition

2013 ◽  
pp. 67-74 ◽  
Author(s):  
Mirela Ilicic ◽  
Spasenija Milanovic ◽  
Katarina Kanuric ◽  
Vladimir Vukic ◽  
Dajana Hrnjez
Keyword(s):  
Milk Fat ◽  
Starter Culture ◽  
Fermented Milk ◽  
Processing Parameters ◽  
Fat Content ◽  
Milk Products ◽  
Loop Area ◽  
Hysteresis Loop Area ◽  
Control Samples ◽  
Fermented Milk Products

This study is concerned with the effect of concentration of transglutaminase (TG), content of milk fat and starter culture type (probiotic and kombucha) on the structure of fermented milk products. The application of TG significantly improved textural characteristics of the fermented milk products. The firmness of the samples produced from milk with 0.1g100g-1 and 0.9g100g-1 fat content with probiotic starter were by 33% and 17.6% higher, respectively, compared to the control samples. During ten days of storage, the value of the hysteresis loop area of all samples produced from milk with 0.9g100g-1 fat content with TG addition, decreased by 14%.

scholarly journals Study of starter cultures in biotechnology of medical and preventive nutrition products

2020 ◽  
Vol 203 ◽  
pp. 04002
Author(s):  
Ekaterina Reshetnik ◽  
Yulia Derzhapolskaya ◽  
Svetlana Gribanova
Keyword(s):  
Fermentation Process ◽  
Titratable Acidity ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Quality And Safety ◽  
Carbohydrate Composition ◽  
Technical Documentation ◽  
Milk Products ◽  
Fermented Milk Products

The article presents the results of research on the quality of Lavitol – B premix in accordance with the requirements of regulatory and technical documentation, two versions of starter cultures with different strain ratios of cultures and their impact on the quality of fermented milk products for preventive nutrition. During the research, the quality and safety indicators of the Lavitol-b premix were studied. The data on the effect of form and ratios of starter cultures on the fermentation process and increase of biomass of lactic acid microorganisms and bifidobacteria, it was found titratable acidity of samples and duration of ripening. The carbohydrate composition of the obtained samples of fermented milk products was studied.

Low-lactose fermented milk products

2020 ◽  
pp. 10-12
Author(s):  
N.A. Tikhomirova ◽  
◽  
B.T. Nguyen ◽  
◽  
Keyword(s):  
Fermented Milk ◽  
Milk Products ◽  
Fermented Milk Products

Biologically active ingredients in fermented milk products

2020 ◽  
pp. 20-23
Author(s):  
G.A. Donskaya ◽  
◽  
V.M. Drozhzhin ◽  
◽  
◽  
...  
Keyword(s):  
Fermented Milk ◽  
Biologically Active ◽  
Active Ingredients ◽  
Milk Products ◽  
Fermented Milk Products
Sign in / Sign up

Export Citation Format

Share Document