USE OF KOMBUCHA CULTURE IN THE PRODUCTION OF FERMENTED MILK PRODUCTS
Project no. 20569 · Status: Kapanmış · 2019
Summary
Increasing consumer interest in healthy foods has led to the habit of adding foods with functional properties to people's daily diet. Traditional fermented beverages such as kefir and tea-kombucha mushrooms are also among these types of foods. Kombucha, which is usually left to ferment in sugared black tea, is the most commonly used substrate for the growth of organisms in its microflora. Currently, potential substrates for kombucha are being investigated. The aim of this study was to investigate the metabolic activity of kombuchan in milk and its ability to become a functional beverage. Sample groups were prepared in 100% milk, 60% milk - 40% sage, 60% milk - 40% blackberries, 60% milk - 40% green tea ratios, and 10% (v / v) to 60:40 milk-herbal tea mixtures. Kombucha culture was added and incubated at pH 4.6-4.8. The general composition analyzes (dry matter, protein, fat, sugar, acidity) of the products were made only on the 1st day, and the variable analyzes (biochemical, microbiological and sensory analyzes) were performed on the 1st, 10th, 20th and 30th days of storage. In particular, it was found that kombucha fermented the milk successfully but formed product remained weak in terms of taste and consistency. It has a very strong antioxidant properties and therefore can be considered as a functional beverage.