KARAKTER/SIFAT FISIK KIMIA KEJU RENDAH LEMAK DARI BERBAGAI BAHAN BAKU SUSU MODIFIKASI

Abstract

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%.