CHARACTERISTICS OF MOZZARELLA CHEESE FROM WATER BUFFALO MILK IN NORTH SUMATRA
محل انتشار: مجله تحقیقات کاربردی، دوره: 1، شماره: 4
سال انتشار: 1394
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 392
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شناسه ملی سند علمی:
JR_ARJ-1-4_006
تاریخ نمایه سازی: 26 اسفند 1394
چکیده مقاله:
In Indonesia, Mozzarella cheese is a fresh stretched cheese produced from whole cow’s milk. The objective of this research was to study characteristics of Mozzarella cheese from water buffalo milk in NorthSumatra. Buffalo milk were collected from lactating buffaloes from three farms located at Patumbak, Lubuk Pakam and Siborong-borong. The traits measured included milk quality, cheese quality, cheese texture, microstructure of cheese using Scanning electron Microscopy (SEM) and organoleptic of cheese. The Completely randomized design was applied.The result revealed significant different content of included protein, fat and ash of Mozzarella cheese. The best cheese comes from Lubuk pakam andSiborong-borong which each have a higher fat content (10.13 ± 2.36% and 8.92 ± 5.21%) and softer texture (430.2 ± gf.s 54.67 and 504.9 ± 131.5 gf.s). Organoleptic test showed that Mozzarella cheese made in buffalo milk acceptance rate up to 79.4% from panel. Each farms produced differentqualities of milk and had different quality of Mozzarella cheese. However, handling of milk and cheese prosessing also affected the quality of Mozzarella cheese
کلیدواژه ها:
نویسندگان
Salwa Putra
Student of Departement of Animal Science and Technology, Faculty of Animal Science, Bogor Agricultural University, Jl. Agatis, IPB Darmaga, Bogor 16680.
Bagus Priyo Purwanto
Departement of Animal Science and Technology, Faculty of Animal Science, Bogor Agricultural University, Jl. Agatis, IPB Darmaga, Bogor 16680.
Evy Damayanthi
Departement of Community Nutrition, Faculty of Human Ecology, Bogor Agricultural University, Jl. Kamper, IPB Darmaga, Bogor 16680.
Yopi
Head of Division LIPI Biotechnology Bioprocess Research Center, Cibinong 16911