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The Potential of Symbiotic Culture of Bacteria and Yeast (SCOBY) as an Alternative Starter for Milk Fermentation: Physicochemical Development and Sensory Intensity Profile in Cow’s and Goat’s Milk
Author(s)
Windyasmara, Ludfia
Buditama, Indra
Sukaryani, Sri
Wardana, Dandy Kusuma
Hasdar, Muhamad
Date Issued
September 1, 2025
Type
Article
Abstract
Cow’s and goat’s milk were nutrient-dense substrates that were highly susceptible to microbial spoilage. Fermentation provided a natural means of stabilization and transformation, and the Symbiotic Culture of Bacteria and Yeast (SCOBY) emerged as a mixed culture starter capable of driving distinct biochemical changes. This study investigated the physicochemical properties and sensory intensity attributes of cow’s and goat’s milk fermented with SCOBY for a period of zero to 15 days at ambient temperature (28±2 °C). The parameters assessed included pH, titratable acidity, viscosity, reducing sugars, and descriptive sensory intensities such as aroma, taste, texture, and color. Fermentation time significantly influenced pH, titratable acidity, and viscosity (P<0.05), with both milk types exhibiting progressive acidification and associated structural modifications. Reducing sugar concentrations did not differ significantly throughout the observation period, indicating a metabolic balance between lactose hydrolysis and monosaccharide utilization. Sensory intensity scores varied significantly across the fermentation stages, reflecting biochemical changes but not indicating acceptability. Goat milk demonstrated stronger acidification and higher viscosity values compared with cow milk, highlighting the influence of milk composition on fermentation behaviour. Overall, the findings showed that SCOBY fermentation induced coordinated physicochemical and sensory intensity changes in milk substrates. Further research involving microbial profiling, compositional analysis, and consumer-based sensory evaluation was required to support broader functional and industrial applications.
Citation
Journal of Research and Innovation in Food Science and Technology, 14(4), 265-272, 2025