Corpus ID: 3963797

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

@inproceedings{Lonar2012LactoseFB,
  title={Lactose fermentation by Kombucha – a process to obtain new milk–based beverages},
  author={Eva S. Lon{\vc}ar},
  year={2012}
}
  • Eva S. Lončar
  • Published 2012
  • 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 in milks (9 10 h). Regarding starter quantity, 10% v/v proved the optimal. Regarding types of milk, higher fat content guarantees shorter… CONTINUE READING

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