Comparison characteristics of fresh cheese made with kombucha inoculum and traditional starter
| Autor: | Iličić Mirela D., Bjekić Maja R., Milanović Spasenija D., Vukić Vladimir R., Kanurić Katarina G., Vukić Dajana V. |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Acta Periodica Technologica, Vol 2019, Iss 50, Pp 86-92 (2019) |
| Druh dokumentu: | article |
| ISSN: | 1450-7188 2406-095X |
| DOI: | 10.2298/APT1950086I |
| Popis: | 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. [Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. III46009] |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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