Mutu Keju Putih Rendah Lemak Diproduksi Dengan Bahan Baku Susu Modifikasi
Abstract: This research was
conducted to investigate the quality of low-fat white cheese produced using raw
material of modified milk. Five treatments applied were (A1) Using reduced fat
(60%) milk, (A2) Using emulsion of corn oil in skim milk (replacing milk fat
with corn oil), (A3) Using emulsion of corn oil in skim milk and addition of
whey protein concentrate (replacing milk fat with corn oil and the addition of
whey protein concentrate=WPC), (A4) Using skim milk and water emulsion oil in
water, and (A5) replacing milk fat with corn oil and the addition of probiotic
(Lactobacillus casei). Each treatment was replicated three times. The selected
that skim milk in corn oil emulsion with the addition of probiotics, the
results showed had cheese quality characteristics as follow: yield 12.94±0.16%,
hardnes 48.07±10.12 g, softness 8.51±0.54 kg/s, moisture content 50.37±1.60%,
ash content 7.38±1.75% (dry matter), fat content 41.06±6.07% (dry matter),
protein content 37.85±3.25% (dry matter), phosphorus content 346.62±25.61
mg/100g (dry matter), calcium content 860.78±87.91 mg/100g (dry matter), white
color, regular texture, not flavorfull, salty taste, soft texture, elastic,
ordinary preference acceptance.
Penulis: abubakar
Kode Jurnal: jppeternakandd160074
