To produce fermented milk beverages, there can be used cultures of microorganisms other than those traditionally applied. For example SCOBY (Symbiotic Culture of Bacteria and Yeast) is characterized by its ability to carry out lactic acid fermentation; it is used to produce a Kombucha tea beverage. The objective of the research study was to evaluate the applicability of Kombucha tea brew and SCOBY culture to produce fermented milk beverages based on the traditional and lactose-free milk. On the basis of the authors’ own research studies, a recipe was developed of fermented milk beverages, including the fermentation parameters. The research study was performed on the adaptability of symbiotic culture and it was shown that the microorganisms living in SCOBY were capable of growth and metabolic activity in the environment of traditional and lactose-free milk. The growth dynamics of typical groups of microorganisms was dependent on the SCOBY passage. In the subsequent passage the count of lactic and acetic bacteria of ca. 8 log cfu/ml was reported earlier than in the first passage. The microbiological quality of the beverages produced was very good and characteristic for fermented milk beverages. The sensory quality was determined using consumer methods. The products analysed were characterized by moderate sensory acceptability. In order to obtain better sensory attributes of the product, the developed recipe should be optimised as should be the fermentation conditions of milk beverages based on SCOBY symbiotic culture and Kombucha tea brew.
fermented milk beverage, Kombucha, SCOBY, lactose-free milk