KEYWORDS: Fermented milk, kombucha, nutritive characteristics, rheology, market prospects.

ABSTRACT: The aim of this study was to compare nutritive, microbiological and rheological  characteristics in fermented milk samples produced from milk with different fat content; 0.9% (w/w) and 2.2% (w/w) by kombucha inoculum application. Also, the average cost structure of both beverages was analysed and compared with the cost structure of plain yoghurt with 2.8% fat content. Kombucha fermented milk beverages contain an average 80% of lactic acid bacteria (LAB), and the rest 20% of microorganisms were yeast and acetic acid bacteria (AAB). The samples are a good source of minerals (Ca, K, Na, Mg, P) and vitamins (B1, B2 and B6). Low fat kombucha fermented milk contained a 6.0% lower atherogenic index than beverage with 2.2 % (w/w) fat content. The Sample with 2.2% (w/w) fat content showed higher values of rheological characteristics than the low fat sample. Low fat kombucha fermented milk beverage has a lower average cost for both packaging types. Both ... ...