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

Vladimir Vukić*, Mirela Iličić, Katarina Kanurić, Dajana Vukić, Maja Bjekić, Jovana Degenek

Key words: Kombucha, Fresh cheese, Sensory evaluation.

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Journal of Hygienic Engineering and Design