Effect of starter sources and old fermentation on making nata de whey towards chemical quality

• Main Authors: Khusna Asmaul, Prastujati Anis, Setiadevi Shinta, Hilmi Mustofa
• Format: Article
• Language: English
• Published: EDP Sciences 2020-01-01
• Series: E3S Web of Conferences
• Online Access: https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/02/e3sconf_icals2019_04001.pdf

Whey cheese is a by-product of traditional or modern cheese-making processes. The yield of each cheesemaking reaches around 83% of the volume of milk used.whey can be processed into nata de whey by adding Acetobacterxylinum. The purpose of this study were to determine the effect of fermentation duration and differences in starter sources on the chemical quality produced by nata de whey. All samples were analyzed for fat, protein, cellulose and reducing sugars. this use study of two factorial randomized block design. The first factor is the difference in the starter (commercial and pineapple fruit extract) and the second factor is the length of fermentation with three replications. The results showed that the effect of fermentation time and the difference in starter sources on nata de whey had a very significant impact (P <0.01) on the calculation of fat content in the nata the whey. The duration of fermentation and differences in the source of the stater on nata de whey had no significant effect (P> 0.05) on the content of protein, reducing sugar and cellulose content produced.