A Study of Lactic Acid Bacteria Agglutination during Manufacture of Cottage Cheese

Hamzah, Basuni (2009) A Study of Lactic Acid Bacteria Agglutination during Manufacture of Cottage Cheese. In: Lactic Acid Bacteria and Culture Collections, January 16-17, 2009, Yogyakarta. (In Press)

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      Abstract

      In the manufacture of cottage cheese, agglutination occurs when lactic cultures form long chains and clumps of chains. These chain of cells often form a net-like structure that fall to the bottom of the vat and sweeps or entraps the casein in the skim milk In this study, skim milk homogenized at 0.28 (single stage) and 71 kg/cm2 (dual stage, 35 kg/cm2 second stage) was used in the manufacture of cottage cheese. Each lot of skim milk manufacture into cottage cheese was inoculated with one bulk starter (lactic culture M30, lactic culture M37, or Lactococcus lactis subsp. Cremoris UC310. Each bulk starter was homogenized at 0.35 (single stage), 176, and 246 kg/cm2 (dual stage, 35 kg/cm2 second stage). The 18 different bulk starters were used to inoculate 3 different skim milk treatments to produce a total of 54 bulk starter-skim milk treatment combinations. All 54 starter-skim milk treatment combinations were randomized prior to their manufacture. The experiment was replicated two times in the manufacture of 108 vats of cottage cheese. Culture agglutination was determined by pH and curd total solids. Culture agglutination decreased as the homogenization pressure applied to the bulk starter was increased. The agglutination, also, decreases with increased homogenization pressure applied to skim milk. L. lactis subsp. Cremoris UC310 was more sensitive to agglutination than the other 2 commercial cultures Lactic culture M30 and M37. Lactic culture M30 could be selected as representative commercial culture that would be used to determine the effect of agglutination on yield during the manufacture of cottage cheese.

      Item Type: Conference or Workshop Item (Paper)
      Subjects: Q Science > QD Chemistry
      Q Science > QR Microbiology
      S Agriculture > S Agriculture (General)
      Divisions: Faculty of Agriculture > Department of Agriculture Product Technology
      Depositing User: Basuni Hamzah
      Date Deposited: 22 Oct 2014 11:14
      Last Modified: 22 Oct 2014 11:14
      URI: http://eprints.unsri.ac.id/id/eprint/1965

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