Changes in textural parameters and microstructure of kombucha fresh cheese initiated by the addition of wild thyme

Changes in textural parameters and microstructure of kombucha fresh cheese initiated by the addition of wild thyme

Using kombucha as a starter culture led to the successful production of fresh cheese in earlier research. Innovations in the dairy industry, the growing concept of circular economy and consumer demand for functional foods with extended shelf life led to the improvement of kombucha fresh cheese by ad...

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Bibliographic Details
Main Authors: Jovana Degenek, Katarina Kanurić, Mirela Iličić, Vladimir Vukić, Dajana Vukić, Živan Mrkonjić, Branimir Pavlić, Zoran Zeković, Sunčica Kocić-Tanackov, Sandra Bulut
Format: Article
Language:English
Published: Croatian Dairy Union 2025-01-01
Series:Mljekarstvo
Subjects:
kombucha fresh cheese
wild thyme
texture
extracts
microstructure
Online Access:https://hrcak.srce.hr/file/467456
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