NEW FRESH CHEESE MADE WITH KOMBUCHA INOCULUM AS A NON-CONVENTIONAL STARTER CULTURE.

The demand for functional foods is growing rapidly due to increased consumer awareness about their impact on health. In this research we investigated possibility to manufacture new fresh cheese - kombucha fresh cheese, using kombucha inoculum as a non-conventional starter culture. Fresh cheese samples were manufactured from pasteurized milk with 2.8% fat using kombucha inoculum cultivated on black tea in concentration of 100 mL/L as a starter culture and enzyme for coagulation. Chemical quality was tested in fresh cheese samples after the production using following parameters: cheese yield (Actual cheese yield (Ya)=100 x weight of cheese/(weight of milk+starter culture)), dry matter (ISO Standard No. 5534:2004) ; milk fat according to Van Gulik method (ISO Standard No. 3343:2008); total proteins (TP) (Standardization 2014); ash (A) (Standardization 2008); pH values were determined using a pH-meter (pH Spear, Eutech Instruments Oakton, England); aw values were determined using LabSwift-aw device (Novasina AG, Switzerland). Sensory analysis of the samples was performed by a panel of 10 consumers between 26 and 60 years old, selected from University staff members. Each sample was evaluated for flavour, colour, consistency appearance and taste. Sensory evaluations were was performed with the five points system (1 to 5, from dislike extremely (1) to like extremely (5)). The fermentation flow of the kombucha cheese had parabolic shape, which differs from previously determined fermentation curves in fresh cheese obtained by commercial starter culture. Cheese yield was 10.98%. Physico-chemical properties of the kombucha fresh cheese were as follows: total fat content - 36.75 g/100g, total proteins - 21.33 g/100g, ash - 0.97 g/100g and aw value - 0.97. Sensory evaluation revealed that the kombucha fresh cheese had a characteristic, distinctive mild sour, refreshing taste and conspicuous aroma. Overall, kombucha fresh cheese had acceptable values of all examined sensory properties. New type of fresh cheese using kombucha inoculum as a starter was successfully manufactured. Physicochemical quality of produced samples was adequate for cheese product. Kombucha fresh cheese had acceptable values of all examined sensory properties, which is crucial for consumers' acceptance. [ABSTRACT FROM AUTHOR]