Improvement of physicochemical and rheological properties of kombucha fermented milk products by addition of transglutaminase and whey protein concentrate

The objective of this work was to investigate the effect of addition of transglutaminase (TG-0.02%, w/w) and whey protein concentrate (WPC-0.03%, w/w), on quality of kombucha fermented milk product.Samples were prepared from D+K2 pasteurized semi-skim milk (0.9%, w/w fat) and kombucha inoculum (10%, v/v).The pH values were measured during the ferme

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