Quality Characteristics of String Cheese Added with Red Ginseng Powder

The study investigated the addition of red ginseng powder to string cheese at different stages of the manufacturing process to determine optimal conditions. It was found that adding red ginseng powder before stretching the curd (T2) resulted in the highest sensory scores for texture, taste, and overall preference. The hardness of the cheese with red ginseng was maintained over 2 weeks, unlike the control. The ginsenoside content was highest in T3, but T2 was recommended for its sensory qualities. All variations met the functional food criteria for boosting immunity and improving fatigue, with ginsenoside levels exceeding 3 mg.