The effect of processing parameters on the structure of fermented milk products with transglutaminase addition

This study is concerned with the effect of concentration of transglutaminase (TG), content of milk fat and starter culture type (probiotic and kombucha) on the structure of fermented milk products. The application of TG significantly improved textural characteristics of the fermented milk products. The firmness of the samples produced from milk with 0.1g100g-1 and 0.9g100g-1 fat content with probiotic starter were by 33% and 17.6% higher, respectively, compared to the control samples. During ten days of storage, the value of the hysteresis loop area of all samples produced from milk with 0.9g100g-1 fat content with TG addition, decreased by 14%. [Projekat Ministarstva nauke Republike Srbije, br. 46009

Correlation of the microstructure with viscosity and textural properties during milk fermentation by kombucha inoculum

The aim of this study was to examine the changes in the microstructure, textural properties and viscosity of the gel formed during milk fermentation with kombucha inoculum and to establish a relationship between the microstructure and these properties. The values of the analyzed characteristics were measured during the gelation at 42°C at the following pHs: 5.4, 5.1, 4.8 and 4.6. The microstructure analysis revealed disappearance of coarse cluster structure and appearance of finer casein micelles network during fermentation. The obtained results showed significant differences in them viscosity and textural properties during fermentation, which is in accordance with their microstructure. The correlation of the examined properties and microstructure of the gel was established. [Projekat Ministarstva nauke Republike Srbije, br. 46009

Influence of fat content and starter cultures on the quality of fermented dairy products

The objective of this study was to investigate the effect of fat content and type of the starter culture (traditional or probiotic) on physico-chemical quality, rheological and textural characteristics of the fermented dairy products during 14 days of storage. Seven different fermented dairy products of two different groups: stirred and set yoghurts were used in this study. The rheological and textural characteristics of the analyzed type of fermented dairy products after the production and during storage are dependent on the chemical composition, particularly fat content. [Projekat Ministarstva nauke Republike Srbije, br. III 46009

The effect of fermentation temperature on the functional dairy product quality

The aim of this study was to examine the possibility of fermented dairy beverage production by the application of kombucha cultivated on thyme tea in combination with a probiotic starter and to evaluate the quality of the new functional product. Fermented dairy beverages are produced from milk with 1.6% milk fat at three fermentation temperatures: 37°C, 40ºC and 43ºC.Chemical quality, rheological properties and products of added starter cultures metabolism were determined in the fermented dairy beverages after production and after10 days of storage. Produced fermented dairy beverages have reduced milk fat content and good textural characteristics. Besides the highly valuable milk components, they contain numerous compounds which have pronounced therapeutic properties. These products could be used as functional food in the diet of different populations for health improvement

Volatile compounds of functional dairy products

Volatile compounds, affecting flavour of traditional and probiotic fresh cheese, were determined. Functional dairy product-fresh cheese was produced from milk of 2.5% fat content and milk of 4.2% fat content, under the semi-industrial conditions. The traditional starter culture Flora Danica (FD) and a combination of probiotic starter ABT-1 and FD (ABT-1:FD=1:1) were applied as starters. The volatile fractions were isolated by employing the combined simultaneous distillation-extraction technique (SDE). The compounds were identified by gas chromatography - mass spectrometry (GC-MS) and quantified by using standard procedure. Following 19 compounds have been identified: 8 hydrocarbons (decane, undecane, tridecane, tetradecane, pentadecane, hexadecane, octadecane and 2, 6, 10, 14-tetramethyl hexadecane); 6 ketones (2-heptanone, 2-nonanone, 2- undecanone, 2-pentadecanone, 2-heptadecanone and 2-tridecanone); 3 aldehydes (nonanal, tetradecanal and hexadecanal); 1 fatty acid (decanoic acid) and disulfide, bis (1-methylethyl). The highest levels were associated with hexadecanal, 2-pentadecanone, 2-tridecanone, and 2-undecanone in all examined samples, regardless to the starter culture and type of milk used. [Projekat Ministarstva nauke Republike Srbije, br. 46009