Abstract
<p>Low-fat cheese is a dairy product that is potentially developed to meet the public demand for healthy food. Milk modification is one<br />of the low-fat cheese processing technology to improve the physical characteristics of low-fat cheese. This research aimed to study<br />the effect of modification of milk to physico chemical characteristic of low-fat cheese. Milk modification as a treatment is consisting<br />of five (5) formulae : reduction of 60% milk fat (A1), corn oil emulsion in the skim milk (A2), corn oil emulsion with a dispersion<br />of whey protein concentrate (WPC) in skim milk (A3), emulsion W1 / O / W2 in skim milk (A4), corn oil emulsion in the skim milk<br />plus probiotics (A5). Each cheese-making process for each treatment carried out in the scale of 20 liters of milk. This study used a<br />randomized block design with two replication. Data were analyzed using analysis of variance, with the mean difference of Duncan<br />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<br />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%,<br />protein 27.35%, fat 12.25%, calcium 328.91 mg /100g, phosphorus 16.31 mg /100g, and NaCl 1.21%.</p>
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
