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Physico-Chemical, And Sensory Properties Of Soy Based Gouda Cheese Analog Made From Different Concentration Of Fat, Sodium Citrate And Various Cheese Starter Cultures, Abu Amar, Ingrid Suryanti Surono
Physico-Chemical, And Sensory Properties Of Soy Based Gouda Cheese Analog Made From Different Concentration Of Fat, Sodium Citrate And Various Cheese Starter Cultures, Abu Amar, Ingrid Suryanti Surono
Makara Journal of Technology
Gouda cheese analog (GCA) was made using soy protein isolate (SPI), skim milk powder (SMP), fat (palm fat and butter fat), and water (W) at optimal ratio of SPI : SMP : F : W = 14 : 6 : 20 : 60. The effects of butter fat, sodium citrate, and cheese starter culture on the sensory properties of ripened product were assessed by preference test, hedonic test, and the texture profile analysis (TPA) of GCA. The free fatty acids, water-soluble nitrogen, and reduction in pH value of progel were also measured. The use of 100% butter fat (BF) produced …