Izvorni znanstveni članak
https://doi.org/10.51558/2232-7568.2025.18.1-2.55
Sensory properties and acceptability of Kombucha fermented milk drink
Melisa Zahirović
; Faculty of Technology, University of Tuzla
*
Tijana Brčina
orcid.org/0000-0003-3103-2876
; Faculty of Technology, University of Tuzla
Milica Vilušić
; Faculty of Technology, University of Tuzla
* Dopisni autor.
Sažetak
Kombucha, as a non-traditional starter, is successfully used for the fermentation of milk in order to obtain a liquid fermented milk product. Fermented milk products have a pleasant, slightly sour taste that are created by the fermentation of milk under the influence of starter cultures (lactic acid bacteria), lactic and other acids are produced, which are responsible for the refreshing taste and aroma of the product. In this way, products with new organoleptic properties are obtained.
The aim of the work was to examine the sensory properties and acceptability of a fermented milk beverage during storage for 14 days using the tea mushroom Kombucha as a non-traditional starter culture and inoculum, which were obtained by inoculating the fungus on black tea and milk, depending on the starter culture and sweetener used. Two sweeteners, sucrose and meadow honey, were used as a carbon source. The obtained results were compared with the control sample, produced with the lyophilized culture Lyofast Y 452 E.
The results of the research showed that the fermented milk beverage samples obtained by fermentation with Kombucha possess unique sensory properties with a mixture of sweet and sour notes. The acceptability of the produced samples of kombucha fermented milk beverage is high.Keywords: fermented milk drink, syneresis, kombucha, sweeteners.
Ključne riječi
Sensory properties; acceptability; Kombucha; fermented milk beverage
Hrčak ID:
345302
URI
Datum izdavanja:
11.3.2026.
Posjeta: 165 *