Table 1. Proximate composition of Kwark cheese supplemented with commercial starter and
Bifidobacterium longum
KACC 91563
Kwark cheese
Moisture (%)
Protein (%)
Fat (%)
Salt (%)
C
1
66.27±4.73
12.46±1.89
17.50±2.43
0.65±0.02
T
2
67.10±3.08
12.10±1.77
16.79±1.29
0.70±0.08