Quality Characteristics of String Cheese Added with Red Ginseng Powder

The study examined the impact of adding red ginseng powder to string cheese, focusing on texture, color, ginsenoside content, and sensory preference. It found that adding the powder to curd (T2) resulted in the highest texture, taste, and overall preference scores, making it the optimal method for producing red ginseng string cheese. The hardness of ginseng-added cheeses was maintained over 2 weeks, with the highest ginsenoside content observed when added during the hot water molding stage (T3). Although the addition affected color preference negatively, overall sensory scores were not significantly different, suggesting that this method could effectively produce functional cheese with health benefits.