The aim of our study was to evaluate the impact of cheese (Pirotski Kachkaval) fortification by polyphenols attributed to Kitaibelia vitifolia ethanol herb extract, applied in two different manners (added to the cheese curd after texturizing or sprayed on surface of cheese). Investigation of the used antioxidant effects of polyphenols, physic-chemical composition, microbiological quality and sensory properties of Pirotski Kachkaval was undertaken. Antioxidant activity of conventional and fortified cheese was evaluated by five contemporary and compatible methods, and revealed a slight emphasis on phenol-linked antioxidant activity of fortified samples of cheese in comparison to samples of the control group. Fortified Pirotski Kachkaval had higher sensory evaluation scores than the controls. Statistically significant (P < 0.05) changes were observed in moisture content and total solids of control and modified series of cheese, but other parameters did not differ significantly (P > 0.05).

Novel trends in fermented dairy technology are presented in this review paper. The application of new starter cultures (probiotics, kombucha), as well as quality improving ingredients like transglutaminase (TGase), milk protein fractions, and functional components of plant origin have been investigated by the authors worldwide. New processing techniques such as: high-pressure processing (HPP), high pressure homogenization (HPH), and ultrasonic processing (USP) are interesting because of their potential to achieve a specific and/or novel functionality or to improve the efficiency. Novel trends in fermented dairy technology contribute to the creation of various products with high nutritive value, possessing also specific functional properties. Basic health benefits of functional fermented dairy products are: biologically active peptides -ACE inhibitors and antioxidative activity. Due to the mentioned functional characteristics, these dairy products are considered to be among the most precious functional foods.

The aim of this study was to examine the influence of different types and concentration of kombucha inoculum on content of sugar, organic acids and ethanol in the fermented beverages produced from milk of 0.9% fat content. Three different kombucha inoculums, cultivated on black tea with addition of sucrose: standard inoculum-10% (w/w) and 15% (w/w), concentrated by microfiltration-10% (w/w) and 15% (w/w), and concentrated by evaporation-1.5% (w/w) and 3.0% (w/w), were applied in the manufacture of fermented milk. Contents of lactose, galactose, glucose, fructose, organic acids, and ethanol in the kombuha fermented milk beverages were determined by the enzyme tests. It was found that the lactose content varied from 3.30 to 4.0 g/100g. All samples showed higher content glucose than fructose. The content of L-lactic acid in the samples ranged from 0.4 to 0.7 g/100g, while significantly lower level of D-lactic and acetic acid were determined in all samples of kombucha fermented milk (<0.06g/100g).

The quality of fresh cheese produced with the addition of traditional starter culture and kombucha inoculum have been investigated in this study. Fresh cheese was produced from milk with 3% fat content. The traditional starter culture FD-DVS XPL-1 (Chr. Hansen A/S, Denmark) and kombucha inoculum cultivated on black tea were applied for production two different fresh cheese samples. Physico-chemical and sensory characteristics of fresh cheese products were tested after production. The cheese yield of fresh cheese with traditional starter culture was higher compare to fresh cheese with kombucha inoculum. The obtained results showed significant differences in physicochemical properties and sensory characteristics between cheeses.

Rheological properties of fermented dairy products are very important parameters of the product quality. The behaviour of gel formed during fermentation of milk is influenced by a great number of factors, such as: milk composition, starter culture, flavourings addition, etc. The aim of this research was to examine the influence of fat content, and kombucha inoculum concentration on textural characteristics of fermented milk beverages: firmness, consistency, cohesiveness and viscosity index after production and during 10 days of storage. Higher fat content of beverage affects the firmness, consistency, cohesiveness and viscosity index, while higher amount of inoculum in beverages has an opposite effect on textural characteristics of samples during storage