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The Effects Of The Types Of Milk (Cow, Goat, Soya) And Enzymes (Rennet, Papain, Bromelain) Toward Cheddar Cheese Production, Ariestya Arlene, Anastasia Prima Kristijarti, Ivana Ardelia
The Effects Of The Types Of Milk (Cow, Goat, Soya) And Enzymes (Rennet, Papain, Bromelain) Toward Cheddar Cheese Production, Ariestya Arlene, Anastasia Prima Kristijarti, Ivana Ardelia
Makara Journal of Technology
The objectives of this research are to study the effects of different types of milk and enzymes toward the yield and quality (moisture, ash, protein, fat content, and texture) of cheddar cheese and the interaction between those two variables during the process. The types of milk are cow, goat, and soya milk, while the types of enzymes are rennet, papain, and bromelain enzymes. Regarding the procedure, the milk is first pasteurized before CaCl2 and Lactobacillus lactis that acts as the acidifier starter as much as 0.2% (w/v) and 0.5% of the milk volume are added respectively. The amount of enzyme …