Development of Cheese as an Antioxidant Functional Food with the Addition of Orthodox Black Tea

COVID-19 and the increase in degenerative diseases are reasons for high consumption of functional foods. This study investigated physicochemical, sensory, characteristics cheese enhanced with orthodox black tea. The primary research materials were 40 liters fresh cow’s milk, tea (OBT), mesophilic bacteria ( Lactococcus lactis ), animal calf rennet, CaCl₂. An experimental completely randomized design (CRD) was employed to four treatments, namely control (T0), addition 0.5% OBT (T1), 1% (T2), 1.5% (T3), 2% (T4). Each treatment repeated times performed duplicate. observed variables physical properties (colors textures), chemical (moisture content, total solids, pH, titratable acidity), antioxidant activity, sensory cheese. results showed that adding up produced significantly different levels acidity, values (L*, a*, b*), hardness, No significant difference moisture stickiness Conclusively, incorporating making tends include a* value, but it also decreases L* b* values, pH value. panelist’s preference highest milk OBT.