Yuliana, Neti and Sumardi, Sumardi and Wirawati, Chandra Utami and Iyan Indrawan, Iyan (2022) Characteristics of cream cheese made from Lampung farmers milk as impact of stabilizers application on different curd recovery. International Journal of Applied Science and Research, 5 (2). pp. 49-52. ISSN 2581-7876

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Abstract

The study's objective was to evaluate the cream cheese characteristics made from Lampung farmer's milk improved by combining 2% xanthan gum and 1% gelatin as stabilizers on different curd recovery ways. The cream cheese samples were prepared by three treatments, namely (T1) stabilizer application on curd without whey separation, (T2) no stabilizer application on curd with whey separation, and (T3) stabilizer application on curd with whey separation. All experiments were repeated three times. Results demonstrated that the addition of stabilizer (xanthan gum and gelatin) with or without whey separation had a better impact on the proportional protein, fat, yield, and texture, and spreadability. In addition, stabilizer addition had no adverse effect on the color, taste, and aroma of all cheese cream. Nevertheless, cream cheese without whey separation had higher moisture content than those with whey separation even though with stabilizer added. Therefore, it was possible to explore cream cheese made from Lampung farmers' milk with a stabilizer and whey separation application

Item Type:	Article
Subjects:	Q Science > QR Microbiology
Divisions:	Fakultas Pertanian (FP) > Prodi Magister Teknologi Industri Pertanian
Depositing User:	Prof. Neti Yuliana
Date Deposited:	13 May 2022 07:07
Last Modified:	13 May 2022 07:07
URI:	http://repository.lppm.unila.ac.id/id/eprint/41637

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