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Effects of Enzyme and Emulsifier on Process Cheese Quality

The objective of this research was to find out the effect of rennin Mucor pusillus and emulsifier on cheese qualitity.  Optimalization of process cheese   was conducted by optimizing two factors enzyme (rennin calf and M. pusillus) and emulsifier (Trinatrium Citrate and Dinatrium hydrophosphate). Th... Full description

Journal Title: Jurnal Ilmu dan Teknologi Hasil Ternak 01 February 2012, Vol.5(2), pp.23-27
Main Author: Lilik Eka Radiati
Format: Electronic Article Electronic Article
Language: ind
Quelle: Directory of Open Access Journals (DOAJ)
ID: ISSN: 1978-0303 ; E-ISSN: 2338-1620
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recordid: doaj_soai_doaj_org_article_ceb2b1c0844f48639e6982c3f4bbd9e9
title: Effects of Enzyme and Emulsifier on Process Cheese Quality
format: Article
creator:
  • Lilik Eka Radiati
ispartof: Jurnal Ilmu dan Teknologi Hasil Ternak, 01 February 2012, Vol.5(2), pp.23-27
description: The objective of this research was to find out the effect of rennin Mucor pusillus and emulsifier on cheese qualitity.  Optimalization of process cheese   was conducted by optimizing two factors enzyme (rennin calf and M. pusillus) and emulsifier (Trinatrium Citrate and Dinatrium hydrophosphate). The results showed that there were significant differences cheese quality (pH value, titratable acidity, water content, protein, fat, texture and sensory tests) between rennin calf and M pusillus enzyme process.  Adding Dinatrium Hidrophosphat shown the  highest sensory score  among the treatments.   Keywords: Cheese, enzyme, emulsifier
language: ind
source: Directory of Open Access Journals (DOAJ)
identifier: ISSN: 1978-0303 ; E-ISSN: 2338-1620
fulltext: fulltext_linktorsrc
issn:
  • 1978-0303
  • 19780303
  • 2338-1620
  • 23381620
url: Link


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descriptionThe objective of this research was to find out the effect of rennin Mucor pusillus and emulsifier on cheese qualitity.  Optimalization of process cheese   was conducted by optimizing two factors enzyme (rennin calf and M. pusillus) and emulsifier (Trinatrium Citrate and Dinatrium hydrophosphate). The results showed that there were significant differences cheese quality (pH value, titratable acidity, water content, protein, fat, texture and sensory tests) between rennin calf and M pusillus enzyme process.  Adding Dinatrium Hidrophosphat shown the  highest sensory score  among the treatments.   Keywords: Cheese, enzyme, emulsifier
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The objective of this research was to find out the effect of rennin Mucor pusillus and emulsifier on cheese qualitity.  Optimalization of process cheese   was conducted by optimizing two factors enzyme (rennin calf and M. pusillus) and emulsifier (Trinatrium Citrate and Dinatrium hydrophosphate). The results showed that there were significant differences cheese quality (pH value, titratable acidity, water content, protein, fat, texture and sensory tests) between rennin calf and M pusillus enzyme process.  Adding Dinatrium Hidrophosphat shown the  highest sensory score  among the treatments.   Keywords: Cheese, enzyme, emulsifier

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The objective of this research was to find out the effect of rennin Mucor pusillus and emulsifier on cheese qualitity.  Optimalization of process cheese   was conducted by optimizing two factors enzyme (rennin calf and M. pusillus) and emulsifier (Trinatrium Citrate and Dinatrium hydrophosphate). The results showed that there were significant differences cheese quality (pH value, titratable acidity, water content, protein, fat, texture and sensory tests) between rennin calf and M pusillus enzyme process.  Adding Dinatrium Hidrophosphat shown the  highest sensory score  among the treatments.   Keywords: Cheese, enzyme, emulsifier

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