Open AccessKARAKTER/SIFAT FISIK KIMIA KEJU RENDAH LEMAK DARI BERBAGAI BAHAN BAKU SUSU MODIFIKASI
Author(s) -
Juniawati Juniawati,
Sri Usmiati,
Evy Damayanthi
Publication year - 2017
Publication title -
jurnal penelitian pascapanen pertanian/jurnal penelitian pascapanen pertanian
Language(s) - English
Resource type - Journals
eISSN - 2541-4054
pISSN - 0216-1192
DOI - 10.21082/jpasca.v12n2.2015.78-86
Subject(s) - skimmed milk , food science , chemistry , emulsion , total dissolved solids , randomized block design , whey protein , mathematics , biochemistry , environmental engineering , engineering , statistics
Low-fat cheese is a dairy product that is potentially developed to meet the public demand for healthy food. Milk modification is one of the low-fat cheese processing technology to improve the physical characteristics of low-fat cheese. This research aimed to study the effect of modification of milk to physico chemical characteristic of low-fat cheese. Milk modification as a treatment is consisting of five (5) formulae : reduction of 60% milk fat (A1), corn oil emulsion in the skim milk (A2), corn oil emulsion with a dispersion of whey protein concentrate (WPC) in skim milk (A3), emulsion W1 / O / W2 in skim milk (A4), corn oil emulsion in the skim milk plus probiotics (A5). Each cheese-making process for each treatment carried out in the scale of 20 liters of milk. This study used a randomized block design with two replication. Data were analyzed using analysis of variance, with the mean difference of Duncan test. Low-fat cheese in this study resulted from the formula A3 is a mixture of corn oil emulsion with a dispersion of whey protein concentrate in skim milk (fat content of 24.59% bk). Low-fat cheese A3 has a 7.71% yield, hardness 171.45gf, moisture 48.98%, protein 27.35%, fat 12.25%, calcium 328.91 mg /100g, phosphorus 16.31 mg /100g, and NaCl 1.21%.