Preparation of Processed Cheese

This research was carried out to study the effects of kinds of enzyme and emulsifier on pH value, titratable acidity, water content, protein, fat and texture (objective and organoleptic tests) of processed cheese.  The kinds of emulsifier effected pH value and titratable acidity, and interaction bet...

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Bibliographic Details
Main Author: Novita Dewi
Format: Article
Language:Indonesian
Published: University of Brawijaya 2012-02-01
Series:Jurnal Ilmu dan Teknologi Hasil Ternak
Online Access:http://jitek.ub.ac.id/index.php/jitek/article/view/105
Description
Summary:This research was carried out to study the effects of kinds of enzyme and emulsifier on pH value, titratable acidity, water content, protein, fat and texture (objective and organoleptic tests) of processed cheese.  The kinds of emulsifier effected pH value and titratable acidity, and interaction between the kinds of emulsifier and enzyme affected texture (objective and organoleptic tests) and general acceptance.  Kind of emulsifier affected protein content and  texture (organoleptic test) of processed cheese. Keywords : cheese, enzyme, emulsifier
ISSN:1978-0303
2338-1620