Lactose fermentation by Kombucha – a process to obtain new milk – based beverages

This paper focuses on fermentation of lactose from a model system (black tea) and from two types of milk (0.9% w/w and 2.2% w/w of fat) by application of Kombucha. Quantities of the applied Kombucha starter were 10% v/v and 15% v/v. All fermentations were performed at 42C. The process to achieve a desirable pH=4.5 was slower in the model system (16 h) than… (More)