Fermentacija mlijeka kombuchom

master's thesis

• Title (english): Milk fermentation obtained by kombucha inoculum
• Author: Maja Latin
• Mentor: Rajka Božanić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2016-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kravlje mlijeko fermentirano je s 3 različite koncentracije inokuluma kombuche (5, 10 i 15%) te na dvije temperature (40 i 43 ). Kombucha je uzgajana na crnom čaju te je kao takva korištena za inokulum. U uzorcima fermentiranog mlijeka praćene su razlike u trajanju fermentacije, titracijskoj kiselosti, sinerezi, suhoj tvari, reološkim svojstvima te senzorskim karakteristikama. Pri višoj temperaturi fermentacije i dodatkom većeg inokuluma fermentacija je trajala najkraće. Nisu primjećene značajne razlike izmeĎu uoraka s obzirom na titracijsku kiselost i suhu tvar. Najbolja reološka svojstva pokazuje uzorak s najmanjom koncentracijom inokuluma (5%) fermentiran na niţoj temperaturi (40 ). Isto tako, taj uzorak pokazuje najbolje senzorske karakteristike te najmanju sinerezu. Općenito se moţe zaključiti da je najbolja fermentacija s 5% inokuluma pri 40 .

Abstract (english)

Cow´s milk was fermented with three different concentration of kombucha inoculum (5, 10, 15%) and on two temperatures (40 and 43 ). Kombucha was cultivated on black tea and thus was used for milk fermentation. Differences between samples were observed by tracking duration of fermentation, titratable acidity, syneresis, dry matter, rheological properties and sensoric characteristics. The shortest fermentation was with addition of 15% inoculum on the higher fermentation temperature. There were not noticed significant differences between samples for titratable acidity and dry matter. The best rheological properties have shown the sample with 5% inoculum, fermented on 40. Also, that sample has had the best syneresis and sensoric characteristics. In general, the best fermentation was obtained by addition of 5% inocullum and on the lowest fermentation temperature.

• Keywords: kravlje mlijeko; kombucha; inokulum; fermentacija
• Language: croatian
• URN:NBN: urn:nbn:hr:159:294187
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-24 09:55:52