Functional cheese enriched with kefir and beetroot powder (Beta vulgaris L.) for optimized nutritional benefits

Abstract

The invention relates to a process for preparing fresh, dietary cheeses enriched with kefir and beetroot powder (BRP). These fresh cheeses are prepared by adding beetroot powder (BRP) to UHT sterilized semi-skimmed cow's milk. Kefir grains are then added to ensure cheese fermentation. This preparation process improves the physicochemical, sensory, biological, and microbiological properties of the cheeses. These cheeses have a high antioxidant capacity and improved nutritional properties.