A STUDY OF SKIM MILK AND BULK CULTURE HOMOGENIZATION USING LACTIC CULTURE M37 AND ITS EFFECT ON CHEESE YIELD

Hamzah, Basuni (2010) A STUDY OF SKIM MILK AND BULK CULTURE HOMOGENIZATION USING LACTIC CULTURE M37 AND ITS EFFECT ON CHEESE YIELD. Dinamika Penelitian BIPA, 21 (37). ISSN 0852-6532 (In Press)

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      Abstract

      Skim milk homogenization at 7 (single stage), 71 and 176 kg/cm2 (dual stage, 35 kg/cm2 second stage) was used in the manufacture of cottage cheese. Each lots of skim milk manufactured into cottage cheese was inoculated with lactic culture M37. Bulk starter of lactic culture M30 was homogenized at 0, 35 (single stage), 106, and 246 kg/cm2 (dual stage, 35 kg/cm2 second stage). The use of 4 different bulk culture with 3 different skim milk treatments produced a total of 12 bulk starter skim milk treatment combinations. All 12 bulk starter skim milk treatment combinations were randomized prior to their manufacture. The experiment was relicated four times to the manufacture of 48 vats of cottage cheese. Either homogenization of skim milk at 71 kg/cm2 (dual stage, 35 kg/cm2 second stage) or greater or homogenization of bulk culture at 246 kg/cm2 (dual stage, 35 kg/cm2 second stage) reduced yield loss.

      Item Type: Article
      Subjects: S Agriculture > S Agriculture (General)
      Divisions: Faculty of Agriculture > Department of Agriculture Product Technology
      Depositing User: Basuni Hamzah
      Date Deposited: 22 Oct 2014 09:48
      Last Modified: 22 Oct 2014 09:48
      URI: http://eprints.unsri.ac.id/id/eprint/1989

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