Possibilities of walnut valorisation through walnut milk acidic beverage obtention

Abstract

The purpose of the paper was to obtain the walnut milk fermented beverage using as addition kefir and yogurt. It has been demonstrated the possibility of producing fermented beverages based on walnut milk. The obtained products have a low energetic value, sensory properties and physico-chemical characteristics specific to raw material and used additions different from those of fermented cow's milk products but acceptable for consumption.