APTEFF, 39, 1-212 (2008) UDC:637.146.2:663.88:637.

043
DOI: 10.2298/APT0839037M BIBLID: 1450-7188 (2008) 39, 37-46
Original scientific paper

LOW ENERGY KOMBUCHA FERMENTED MILK-BASED BEVERAGES

Spasenija D. Milanović, Eva S. Lončar, Mirjana S. Đurić, Radomir V. Malbaša, Miodrag

N. Tekić, Mirela D. Iličić, Katarina G. Duraković

This paper investigates manufacturing of fermented beverages from two types of milk
(1 % w/w and 2.2 % w/w fat) by applying of Kombucha, which contains several yeasts
and bacterial strains. The starter was the inoculum produced from previous Kombucha
fermentation. The applied starter concentrations were: 10 % v/v, 15 % v/v and 20 % v/v.
Also, the traditional yoghurt starter was used to produce the control samples. All fermen-
tations were performed at 42oC and the changes in the pH were monitored. The fer-
mentation process was about three times faster in the control yoghurt than in the
Kombucha samples. Influence of Kombucha inoculum concentration on the rate of fer-
mentation appeared not to be significant. All fermentations were stopped when the pH
reached 4.4. After the production, the quality of the fermented milk beverages with Kom-
bucha was determined and compared with the quality of the control yoghurt samples. It
was concluded that the difference in fat contents in milks affects the difference in quan-
tities of other components in the fermented milk beverages with Kombucha. Sensory cha-
racteristics of the beverages manufactured from the partially skimmed milk are much
better than those of the fermented beverages produced from the low fat milk.

KEYWORDS: Kombucha, fermentation, milk, new products, low fat

INTRODUCTION

The role of milk and dairy products in satisfying the recommended daily intake of
nutritionally important components is very well known. Especially interesting are fer-
mented products from milk with low quantity of fat. A great number of nutritionally
valuable beverages can be obtained by applying of starters with prevailing Streptococcus
and Lactobacillus cultures. On the other hand, a symbiotic association of yeasts and
bacteria, known as Kombucha, has been applied for fermentation of sweetened black and
green tea for centuries (1, 2). As a result of its metabolic activity, a refreshing sour

Dr. Spasenija D. Milanović, Prof., senadm@uns.ns.ac.yu, Dr. Eva S. Lončar, Prof., Dr. Mirjana S. Djurić,
Prof., Dr. Radomir V. Malbaša, Asst. Prof., Dr. Miodrag N. Tekić, Prof., Mirela D. Iličić, M.Sc. and Katarina
G. Duraković, B.Sc., University of Novi Sad, Faculty of Technology, 21000 Novi Sad, Bulevar Cara Lazara 1,
Serbia

37
APTEFF, 39, 1-212 (2008) UDC:637.146.2:663.88:637.043
DOI: 10.2298/APT0839037M BIBLID: 1450-7188 (2008) 39, 37-46
Original scientific paper

beverage appears. Beside monosaccharides and acetic acid, it contains a number of useful
compounds (3-9) whose positive impact on human health has been, and still is being
investigated by many authors (10-12).
The traditional carbon source for Kombucha fermentation is sucrose. A number of
investigations concerning the main pathways of sucrose conversion into numerous com-
pounds have been reported (1, 2, 13, 14). However, the application of lactose, glucose or
fructose is possible. This was investigated by Reiss, in 1994, who has found that Kom-
bucha on sugars other than sucrose produces beverages slightly different in flavour but
significantly different in the contents of ethanol and lactic acid (13). For example, fer-
mentation on lactose gave insignificant quantities of ethanol in comparison to the fermen-
tation on sucrose. Beside Reiss’ results, there is very little evidence of investigations re-
lated to the influence of carbon source on Kombucha fermentation. In 1997, Petrović et
al. investigated the biosyntheses of vitamin C on inulin-polysaccharide obtained from the
tubers of the Jerusalem artichoke (15). In 2004, Malbaša reviewed some attempts in ap-
plying atypical nutrients, such as Coca-Cola, red wine, white wine, vinegar, extract of
Echinacea, Mentha, etc (16). Atypical are also some agricultural and industrial by-pro-
ducts, including molasses from sugar beet processing (17). In 2003, Belloso-Morales and
Hernández-Sánchez published the paper on manufacturing the Kombucha beverage from
cheese whey (18). Our recent work (19) has suggested production of milk-based bevera-
ges with several Kombucha starters grown-up on sweetened black and green tea and
topinambur. Although the investigations on fermentation with atypical starters are not
extensive, various milk-based beverages have been manufactured as home-made pro-
ducts. As starter cultures, a variety of combinations of native microorganisms (mixtures
of bacteria and sometimes yeasts) were applied.
This work considers manufacturing of milk-based beverages from two milk samples
with the different fat contents by applying of Kombucha starter grown-up on the swee-
tened black tea, aiming to determine the level of the differences among chemical com-
positions as well as sensory characteristics of these beverages.

MATERIALS AND METHODS

Milks
Two kinds of homogenized and pasteurized cow’s milk (low fat and medium fat)
were taken from AD Novosadska mlekara, Novi Sad, Serbia, for the production of all
milk-based beverages. The first kind of milk contained 1 % w/w fat, while the second
contained 2.2 % w/w fat. Physical, chemical and microbiological characteristics of both
milk samples were entirely in accordance with the actual standards.

Cultures
Yoghurt was obtained by applying of standard culture B3, produced by Chr. Hansen,
Denmark, containing Streptococcus thermophillus and Lactobacillus bulgaricus.
Local Kombucha culture was applied for production of two series of milk-based
beverages. Previous investigations (20) have shown that the applied fungus contained at
least five yeast strains (Saccharomycodes ludwigii, Saccharomyces cerevisiae, Saccharo-
myces bisporus, Torulopsis sp. and Zygosaccharomyces sp.) and two bacterial strains of
38
APTEFF, 39, 1-212 (2008) UDC:637.146.2:663.88:637.043
DOI: 10.2298/APT0839037M BIBLID: 1450-7188 (2008) 39, 37-46
Original scientific paper

the genera Acetobacter. Preparation of Kombucha, before its application as a starter cul-
ture, was performed by the following procedure; 1 L of boiled tap water with 70 g of
sucrose and 1.5 g of black tea leaves (Indian tea, "Vitamin", Horgoš, Serbia) were heated
at 100oC for 5 min. The leaves were removed by filtration and the obtained solution was
cooled to room temperature. After cooling, the solution was inoculated with 10 % v/v fer-
mentation broth from previous Kombucha fermentation, covered with cheesecloth and
incubated (at constant temperature of 29.5±1oC) for 6 days. The system thus (whose
characteristics were as follows: pH 3.21, lactic acid 0.04 % w/w and total acids 0.29 %
w/w) was used as a starter for producing Kombucha containing milk-based beverages.
The counts of viable yeasts and bacterial cells in the inoculums were 6.62 log cfu mL-1,
which corresponds to the same or higher exponential rate in similar fermentation media
(21).

Milk-based beverages
In accordance with the plan of experiments (Table 1), two groups of fermented
products were manufactured. The first group consisted of the traditional yoghurt and
three fermented beverages, all manufactured from the low fat milk, inoculated at 42oC,
with yoghurt starter (3 % w/w) and Kombucha starters (10 % v/v, 15 % v/v and 20
%v/v). The second series was obtained from the medium fat milk, according to the same
experimental plan. The fermentations lasted 130–455 minutes to reach pH 4.4. After-
wards, the gels were cooled to 8oC, homogenized by mixing and packed in plastic con-
tainers. Each fermentation was repeated three times.

Table 1. Plan of experiments – the fermented beverages

Group of products from milk with 1 % w/w fat Group of products from milk with 2.2 % w/w fat
Yoghurt Fermented beverages Yoghurt Fermented beverages
B3 starter Kombucha starter B3 starter Kombucha starter
3 % w/w 10% v/v 15% v/v 20% v/v 3 % w/w 10% v/v 15% v/v 20% v/v
M1Y M1K10 M1K15 M1K20 M2Y M2K10 M2K15 M2K20

Methods of analysis
Chemical analyses of milk, yoghurt and fermented beverages were performed by
standard methods (22). The following quantities were determined: dry matter content
after drying at 105oC; fat according to Gerber and Van Gulik; total nitrogen according to
Kjeldahl; lactose in milk by titrimetry; ash after mineralization at 550oC; total acids by
the volumetric method with the standard solution of sodium hydroxide and phenolphtha-
lein as an indicator, and L-lactic acid according to Steinholt and Calbert (23). Lactose and
energy value in the fermented beverages were calculated.
The pH values were measured on an electric pH-meter (Iskra, MA 5713, Kranj, Slo-
venia). Sensory characterization of both categories of yoghurt and remaining fermented
beverages was performed by qualified evaluators, as well as by common consumers, who
assessed each particular element of quality as follows: appearance (0-1), colour (0-1),
consistency (0-4), odour (0-2) and taste (0-12).

39
APTEFF, 39, 1-212 (2008) UDC:637.146.2:663.88:637.043
DOI: 10.2298/APT0839037M BIBLID: 1450-7188 (2008) 39, 37-46
Original scientific paper

RESULTS AND DISCUSSION

Development of fermentation
The development of all fermentation processes was followed by measuring pH values
in time and are presented in Fig. 1. The diagram in Fig. 1A shows the fermentation cur-
ves for two kinds of milk inoculated either with traditional yoghurt starter or with 10 %
v/v Kombucha starter. It can be noticed that an almost identical metabolic activity sho-
wed the yoghurt starter in both milk samples. The fermentation rates in both yoghurts
were much higher than the rates in Kombucha systems. When comparing metabolic acti-
vity of 10 % v/v Kombucha starter in two milk samples, significantly faster fermentation
was found in low fat milk, particularly during the first 90 min of the process. After this
first phase, both fermentations stagnated till approximately 130 min. Finally, a decrease
of pH got faster in milk with higher content of fat, resulting in a shorter fermentation
process. Different shapes of fermentation curves implicate the differences in metabolic
activities of the applied starters. Precise explanation requires further investigations.
Similar conclusions can be drawn after the analysis of the remaining two diagrams (in
Fig. 1B and Fig. 1C). Among all three diagrams in Fig. 1, there is a great level of simi-
larity. Having in mind that the presented systems differed only in Kombucha starter con-
centrations (10 % v/v, 15 % v/v or 20 % v/v), it can be concluded that inoculum con-
centration did not affect significantly the fermentation rate. These findings are in agree-
ment with our earlier results on sucrose fermentation (24). Namely, when investigating
the effect of time, temperature and inoculum concentration on the rate of Kombucha go-
verned fermentation, the following order of significances was found: the most significant
was the process duration, less significant was temperature, while the least significant was
inoculum concentration. It should be emphasized that the curves M1Y and M2Y in
Fig.1A-C are related to the same fermentations of low fat and medium fat milk with the
yoghurt culture.
Comparison of the Kombucha fermentations on different systems shows that the pro-
cess is very fast on milk (6-7 h), as obtained in these investigations; it is slower on both
the sweet whey and acidic whey (96 h), as found by Belloso-Morales and Hernández-
Sánchez, (18). The slowest fermentation is typical of black tea sweetened with 70 g/L
sucrose (5-7 days), as found by many authors (11, 12, 16, 17, 21). If the required quantity
of the fermented product increases, the fermentation time increases too (9-10 h), which is
important to have in mind when scaling-up the fermentation process (21).
Together with measuring pH changes during fermentation, the pH values of all pro-
ducts were measured after 5-day storage at 4oC. It was found that Kombucha became
rather inactive, contrary to the yoghurt culture that continued very slow fermentation. So,
the pH in the Kombucha containing beverages remained unchanged (4.4), while the
yoghurt samples became slightly sourer, reaching pH 4.37. This is important to know
when thinking about commercial production of Kombucha beverage.

40
APTEFF, 39, 1-212 (2008) UDC:637.146.2:663.88:637.043
DOI: 10.2298/APT0839037M BIBLID: 1450-7188 (2008) 39, 37-46
Original scientific paper

7 7

M1Y
6,5 M1Y 6,5
M2Y
M2Y
M1K15
M1K10
6 6 M2K15
M2K10

pH
pH

5,5 5,5

5 5

4,5 4,5

4 4
0 120 150 270 330 390 435 0 120 150 270 330 390 435
Process duration (min) Process duration (min)

M1Y
6,5
M2Y
M1K20
6
M2K20
pH

5,5

4,5

4
0 120 150 270 330 390 435
Process duration (min)

Figure 1. pH changes during fermentation process in both milk samples

Labels of all samples are given in Table 1

Chemical composition
Chemical compositions of all fermented beverages are presented in Table 2. Analysis
of compositions of low fat products: M1Y, M1K10, M1K15 and M1K20 (see labels in
Table 1) showed that Kombucha beverages had lower level of dry matter (9.1% w/w in
average) than yoghurt (9.55% w/w). Also, fat content of all beverages remained unchan-
ged (1% w/w) regardless of the applied starter. Protein content varied from 3.0 to 3.5 %
w/w in Kombucha samples but reached 3.7 % w/w in yoghurt. Ash content in low-fat
Kombucha systems (0.64 % w/w in average) is smaller than ash quantity in yoghurt (0.72
% w/w). The level of total acids in the same Kombucha systems was two times lower (0.5
% w/w in average) than the level in yoghurt (1 % w/w), while the calculated contents of
lactose in Kombucha beverages and in yoghurt were exactly the same (4.13 % w/w). As
far as energy values of products are concerned, almost negligible difference between
Kombucha beverages (171 kJ/100g in average) and yoghurt (178 kJ/100g) was found.
Chemical analysis of the medium-fat products: M2Y, M2K10, M2K15 and M2K20
(see labels in Table 1) showed that Kombucha beverages contained lower level of dry
matter (9.6 % w/w in average) than yoghurt (10.5 % w/w). Fat content were: 1.8 – 2.2 %

41
APTEFF, 39, 1-212 (2008) UDC:637.146.2:663.88:637.043
DOI: 10.2298/APT0839037M BIBLID: 1450-7188 (2008) 39, 37-46
Original scientific paper

w/w for Kombucha beverages and 2.2 % w/w for yoghurt. Protein contents varied from
3.0 to 3.6 % w/w in Kombucha samples and reached 3.6 % w/w in yoghurt. Ash content
in Kombucha metabolites (0.62 % w/w in average) was lower than ash quantity in
yoghurt (0.67 % w/w). The level of total acids was lower in Kombucha beverages (0.59
% w/w in average) compared to yoghurt (0.8 % w/w). Also, the calculated content of
lactose in Kombucha beverages (3.75 % w/w in average) was smaller than lactose in
yoghurt (4.03 % w/w). As for energy values of the products, the traditional yoghurt
releases 221 kJ/100g, while Kombucha beverages have lover energy values (185 - 215
kJ/100g).

Table 2. Chemical composition of the fermented beverages

Product C o m p o n e n t (% w/w) EVb

a a
Dry matt. Fat Proteinsa Asha a
Tot. acids Lact. b
(kJ/100g)
M1Y (9.55±0.17)c 1±0.021 3.7±0.023 0.72±0.021 1.00±0.23 4.13 178
M1K10 9.20±0.14 1±0.025 3.5±0.021 0.66±0.020 0.55±0.18 4.04 173
M1K15 9.10±0.13 1±0.019 3.4±0.028 0.63±0.018 0.50±0.19 4.07 171
M1K20 8.90±0.09 1±0.019 3.0±0.018 0.62±0.018 0.46±0.17 4.28 168
M2Y 10.5±0.16 2.2±0.041 3.6±0.027 0.67±0.017 0.80±0.16 4.03 221
M2K10 10.1±0.13 2.2±0.042 3.6±0.026 0.63±0.020 0.62±0.17 3.67 215
M2K15 9.86±0.13 1.9±0.036 3.3±0.021 0.62±0.016 0.59±0.15 4.04 203
M2K20 8.94±0.09 1.8±0.032 3.0±0.022 0.60±0.016 0.57±0.21 3.54 185
a) measured values
b) calculated values
c) mean value ± standard deviation

In general, Kombucha containing beverages manufactured from one type of milk

have lower content of dry matter, proteins, ash, lactose and total acids, as well as energy
value, than yoghurt from the same milk. Comparison of the two groups of milk-based
beverages, obtained from two types of milk, showed that low-fat products were richer in
proteins and ash but poorer in dry matter. Low fat beverages differed from the medium
fat beverages significantly, regarding not only fat content but quantities of all measured
components, including energy value. Also, a significant difference was found between
the yoghurt and Kombucha samples from the same milk.
There is very little evidence on the production of fermented beverages, as a result of
metabolic activities of Kombucha starter on various substrates. When sweet (fresh and
reconstituted) and sour whey were exposed to the fermentation (18), as the main me-
tabolic products were ethanol, lactic and acetic acid. The wheys used had protein concen-
trations of 0.89% w/w, 1.67% w/w and 0.94% w/w, while the supernatant fluids had
concentrations 0.69% w/w, 1.11% w/w and 0.67% w/w. The content of total acids was
0.07 mol/L (at the final pH of 3.3), while the lactose concentration dropped to less than
12 g/L. The final ethanol content was low (5 g/L) in all fermented whey samples. A
comparison of milk-based beverages and whey-based beverages has shown that the
former product is superior due to a higher content of proteins and lactose and similar
content of total acids.

42
APTEFF, 39, 1-212 (2008) UDC:637.146.2:663.88:637.043
DOI: 10.2298/APT0839037M BIBLID: 1450-7188 (2008) 39, 37-46
Original scientific paper

1
Samples from low fat milk

Lactic acid (% w/w)

0,8 Samples from higher fat milk

0,6

0,4

0,2

0
Yoghurt 10 % v/v 15 % v/v 20 % v/v
Beverages

Figure 2. Content of lactic acid in fermented beverages

Lactic acid is one of the metabolites associated with nutritive and functional cha-
racteristics of fermented beverages. In this investigation, lactic acid content was deter-
mined in yoghurt and three Kombucha-based beverages, produced from the two kinds of
milk. The obtained values are presented in Fig. 2. The greatest content of lactic acid in
Kombucha beverages (0.5 % w/w) was found in the systems M1K10 and M2K10. This
value is significantly lower than the content of lactic acid found in yoghurts (0.68 % w/w
and 0.67 % w/w). The other Kombucha beverages contained even less quantity of lactic
acid, which means that higher concentration of Kombucha starter caused lower pro-
duction of lactic acid. Also, fat content of the applied milk did not affect level of lactic
acid in the obtained product.
An analysis of Kombucha-fermented sweet whey beverages (18) showed that the
lactic acid concentration reached 0.34% w/w, which is smaller than the lactic acid con-
centration in milk-based beverages. Also, at the end of acid whey fermentation, appro-
ximately 0.6% w/w lactic acid was found.

Sensory characteristics
A certain difference between sensory characteristics of yoghurt, on one the hand, and
remaining investigated beverages on the other, might be expected. Therefore, sensory
characterization of yoghurt and the Kombucha beverages was performed and the results
are given in Fig. 3. As obvious, both yoghurts got maximal points for all assessed charac-
teristics. Comparison of sensory characteristics between two groups of Kombucha beve-
rages showed that M1K10 was the best in low fat category, while M2K15 was the best in
higher-fat category. Among all Kombucha beverages, absolutely the best was the product
M2K15. Negative observations associated with the Kombucha beverages were as fol-
lows: whey separation (samples M1K15, M1K20), foam formation (sample M2K10),
grains formation (samples M1K15, M1K20), sharp odour (samples M1K10, M1K15 and
M1K20), bitter taste (sample M1K10), sweet taste (sample M1K15), watery taste (sample
M1K20), etc. Analysis of products consistency showed that an increase of inoculum vo-
lume (from 10 % v/v to 20 % v/v) decreased metabolites density. Fortunately, this did not
cause whey separation, but did cause the appearance of some kind of inhomogeneity.

43
APTEFF, 39, 1-212 (2008) UDC:637.146.2:663.88:637.043
DOI: 10.2298/APT0839037M BIBLID: 1450-7188 (2008) 39, 37-46
Original scientific paper

M1Y
20

15
Appearance
10
Colour
5
Consistency
M1K20 0 M1K10
Odour
Taste
TOTAL

M1K15

M2Y
20

15
Appearance
10
Colour
5
Consistency
M2K20 0 M2K10
Odour
Taste
TOTAL

M2K15

Figure 3. Sensory characteristics of beverages after production (A) and after storage (B)
The fermented whey products were tested by the authors (18) and described as stron-
gly sour, salty and non-sparkling. Their sensorial characteristics could be improved if the
whey was previously demineralized and a fruit flavour added at the end of process.

CONCLUDING REMARKS

These investigations have proven that fat content in milk significantly affects che-
mical and sensory characteristics of the product from this milk, which was obtained after
milk inoculation with Kombucha culture. According to the results, Kombucha containing
products from milk with 1% w/w fat are richer in proteins, mineral components (ash) and
lactose, but poorer in dry matter than products from milk with 2.2 % w/w fat content.
Sensory characteristics of low fat category products are not as good as the characteristics
of higher fat category products except the beverage M1K10. This particular product,
manufactured from milk with 1 % w/w fat inoculated with 10 % v/v Kombuha starter,
can be regarded as the best, especially having in mind all advantages associated with the
low fat products.

ACKNOWLEDGEMENT

This investigation was financially supported by the Ministry of Science of The Re-
public of Serbia (Project No. 20008).
44
APTEFF, 39, 1-212 (2008) UDC:637.146.2:663.88:637.043
DOI: 10.2298/APT0839037M BIBLID: 1450-7188 (2008) 39, 37-46
Original scientific paper

REFERENCES

1. Dufresne, C. and E., Farnworth: Tea, kombucha and health: A Review. Food Res. Int.
33 (2000) 409–421.
2. Teoh, A. L., G., Heard and J., Cox: Yeast ecology of kombucha fermentation. Int. J.
Food Microbiol. 95 (2004) 119–126.
3. Danielova, L. T.: K khimicheskomu sostavu i fiziko-khimicheskim svoistvam
kulturalnoi zhidkosti chainogo gryba. Trudy Erevanskogo zooveterinarnogo Instituta.
22 (1957) 111–121.
4. Steiger, K. E. and E., Steinegger: Uber den Teepilz. Pharm. Acta Helv. 32 (1957)
133–154.
5. Hesseltine, C. W.: A millenium of fungi. Food and fermentation. Mycologia 57, 2
(1965) 148–167.
6. Kappel, T. and R.H., Anken: The tea mushroom. The Mycologist 7 (1993) 12–13.
7. Petrović, S. and E., Lončar: Content of water-soluble vitamins in fermentative liquids
of tea fungus. Mikrobiologija 33 (1996) 101–106.
8. Balentine, D. A., S.A., Wiseman and L.C., Bouwens: The chemistry of tea flavo-
noids. Crit. Rev. Food Sci. Nutrit. 37 (1997) 693–704.
9. Pasha C. and G., Reddy: Nutritional and medicinal improvement of black tea by yeast
fermentation. Food Chem. 89 (2005) 449–453.
10. Greenwalt, C. J., R.A., Ledford and K.H., Steinkraus: Determination and characteri-
zation of the antimicrobial activity of the fermented tea kombucha. Lebensm. Wiss.
Technol. 31 (1998) 291–296.
11. Malbaša, R., E., Lončar and Lj., Kolarov: L-lactic, L-ascorbic, total and volatile acids
contents in dietetic kombucha beverage. Roum. Biotech. Lett. 7 (2002) 891–895.
12. Jayabalan, R., S., Marimuthu and K., Swaminathan: Changes in content of organic
acids and tea polyphenols during kombucha tea fermentation. Food Chem. 102 (2007)
392–398.
13. Reiss, J.: Influence of different sugars on the metabolism of the tea fungus. Z.
Lebensm.-Unters.-Forsch. 198 (1994) 258–261.
14. Sievers, M., C., Lanini, A., Weber, U., Schuler-Schmid and M., Teuber, M.: Micro-
biology and fermentation balance in kombucha beverage obtained from a tea fungus
fermentation. Syst. Appl. Microbiol. 18 (1995) 590–594.
15. Petrović, S., E., Lončar, Lj., Kolarov and R., Malbaša: Vitamin C biosynthesis by tea
fungus using Artichoke tubers extract. Acta Periodica Technologica. 28 (1997) 67-72.
16. Malbaša, R.: Investigation of antioxidant activity of beverage from tea fungus fer-
mentation. Ph.D. Thesis, University of Novi Sad, Faculty of Technology, Novi Sad,
2004.
17. Malbaša, R., E., Lončar and M., Djurić: Comparison of the products of Kombucha
fermentation on sucrose and molasses. Food Chem. 106 (2008) 1039–1045.
18. Belloso-Morales, G. and H., Hernández-Sánchez: Manufacture of a beverage from
cheese whey using “tea fungus” fermentation. Rev. Lationoam. Microbiol. 45 (2003)
5-11.

45
APTEFF, 39, 1-212 (2008) UDC:637.146.2:663.88:637.043
DOI: 10.2298/APT0839037M BIBLID: 1450-7188 (2008) 39, 37-46
Original scientific paper

19. Malbaša, R., S., Milanović, E., Lončar, M., Djurić, M., Carić, M., Iličić and Lj.,
Kolarov: Milk-based beverages obtained by Kombucha application. Food Chem. (in
press).
20. Markov, S., R., Malbaša, M., Hauk and D., Cvetković: Investigation of tea fungus
associations. I. The Yeasts. Acta Periodica Technologica. 32 (2001) 133–138.
21. Cvetković, D., S., Markov, M., Djurić, D., Savić and A., Velićanski: Specific inter-
facial area as a key variable in scaling-up Kombucha fermentation. J. Food Eng. 85
(2008) 387–392.
22. Carić, M., S., Milanović and D., Vucelja: Standard Methods of Analysing Milk and
Dairy Products, University of Novi Sad, Faculty of Technology, Novi Sad, 2000.
23. Steinsholt, K., Calbert, H.E., Milchwissenshaft, 15 (1960), 7-11.
24. Lončar, E., M., Djurić, R., Malbaša, Lj., Kolarov and M., Klašnja: Influence of work-
ing conditions upon Kombucha conducted fermentation of black tea. Food Bioprod.
Process. 84(C) (2006) 186–192.

НИСКОЕНЕРГЕТСКИ ФЕРМЕНТИСАНИ МЛЕЧНИ НАПИЦИ

ПРОИЗВЕДЕНИ ПРИМЕНОМ КОМБУХЕ

Спасенија Д. Милановић, Ева С. Лончар, Мирјана С.Ђурић, Радомир В. Малбаша,

Миодраг Н.Текић, Мирела Д. Иличић и Катарина Г. Дураковић

Овај рад истражује производњу ферментисаних напитака од два типа млека (са
1 % w/w и 2,2 % w/w масти) применом комбухе, која садржи неколико врста ква-
саца и бактерија. Као стартер коришћен је инокулум произведен из претходне фер-
ментације комбухе. Примењене концентрације стартера биле су: 10 % v/v, 15 % v/v
и 20 % v/v. Такође, коришћен је традиционални стартер за производњу контролних
узорака јогурта. Све ферментације су изведене на 42oC и промене pH су детектова-
не. Процес ферментације је око три пута бржи у контролном јогурту него у узорци-
ма са комбухом. Утицај концентрације инокулума комбухе на брзину ферментације
није значајан. Све ферментације су заустављене када је постигнута pH вредност 4.4.
Након производње, испитан је квалитет ферментисаних млечних напитака са ком-
бухом и упоређен са квалитетом узорака контролног јогурта. Закључено је да раз-
лика у садржају масти у млеку утиче на различит садржај осталих компонената у
ферментисаним млечним напицима са комбухом. Сензорне карактеристике напита-
ка произведених из делимично обраног млека биле су знатно боље од карактерис-
тика ферментисаних напитака произведених из млека са ниским садржајем масти.

Received 16 June 2008

Accepted 29 September 2008

46