Sifat Fungsional Keju Lunak Yang Dibuat Dengan Teknik Direct Acidification Dari Susu Sapi Dengan Metode Pasteurisasi Yang Berbeda

  • Juni Sumarmono
  • Fransisca Maria Suhartati
Keywords: cheesemaking, cheese, direct acidification, meltability, melting time

Abstract

The objective of this experiment was to investigate the effects of different fruit extracts and milk pasteurization methods on the functional characteristics of soft cheese made from cow’s milk made by direct acidification technique. Fresh cow's milk from dairy farmers in Baturraden was processed into fresh cheese with local fruits extract (pineapple, lime and bilimbi) as acidulants. After acidification, the casein was further coagulated with vegetable rennet. The experiment was carried out by involving treatments, which consisted of extract local fruits (pineapple, lime, and bilimbí) in combination with pasteurization method [high temperature short time (HTST) and low temperature long time (LTLT)]. Each treatment was repeated 4 times. Functional characteristics determined were meltability, melting time and firmness. Data analysis was performed using analysis of variance in a Systat software version 12. Results showed the use of pineapples, bilimbi and lime fruits extract was feasible to produce fresh soft cheese from cow's milk. The cheese produce is suitable for pizza cheese due to its melting capabilities. The functional characterisics of soft cheese from cow's milk varies depending on the type of fruit extracts and milk pasteurization methods.

Published
2021-05-07
How to Cite
Sumarmono, J., & Suhartati, F. (2021). Sifat Fungsional Keju Lunak Yang Dibuat Dengan Teknik Direct Acidification Dari Susu Sapi Dengan Metode Pasteurisasi Yang Berbeda. PROSIDING SEMINAR TEKNOLOGI AGRIBISNIS PETERNAKAN (STAP) FAKULTAS PETERNAKAN UNIVERSITAS JENDERAL SOEDIRMAN, 634-638. Retrieved from http://jnp.fapet.unsoed.ac.id/index.php/psv/article/view/1008

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