Comparison characteristics of fresh cheese made with kombucha inoculum and traditional starter

Abstract

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.

Protein characterisation and antioxidant potential of fresh cheese obtained by kombucha inoculum

“…Recent researches have been dealing with possibilities of kombucha application as non-conventional starter for milk fermentation (Vukić et al, 2018;Kanurić et al, 2018;Iličić et al, 2019;Vukić et al, 2021). Metabolic activities of kombucha and their effect on fermentation process, antioxidant potential and protein characteristics of fermented milks have been studied by different authors (Hrnjez et al, 2014;Vukić et al, 2014;Malbaša et al, 2009Malbaša et al, , 2014.…”