Chemometric approach to quality characterization of milk-based kombucha beverages

Milk-based kombucha beverages were obtained conducting lead fermentation of milk. In order to discriminate the analysed samples and detect similarities or dissimilarities among them in space experimentally determined variables, hierarchical cluster analysis (HCA) principal component (PCA) applied. Linear discriminant (LDA) was conducted on raw data set find a rule for allocating new sample unknown origin correct group samples. variables by HCA, dominant discriminating factor studied is milk fat (MF) content, followed total unsaturated fatty acids content (TUFA), monounsaturated (MUFA) polyunsaturated (PUFA). The with 0.8 1.6% belong same due their AADPPH. It LDA that there biggest difference quality between groups products winter savoury stinging nettle, while highest similarity wild thyme peppermint regarding pH values antioxidant activity expressed as