Protein Profile of Mozzarella Cheese Produced by Lime Juice Acidification
Abstract
A research about the production of Mozzarella cheese with lime juice has been done to study the protein profile of this cheese. The method used in this research was experimental and designed by completely randomized design. The treatments were variation of lime juice concentration, namely: K1 = 1.9 %, K2 = 2.1 %, K3 = 2.3 %, K4 = 2.5 %, K5 = 2.7 %, and K6 = 2.9 % (v/v). The protein profile of this cheese acidified by using the concentration of 1.9 – 2.9 % lime juice gived differences profile. The best treatment was 1.9 % concentration of lime juice, its gave the highest value.
Â
Keywords: protein profile, Mozzarella cheese, acidification, lime juice
Issue
Section
License
Copyright (c) 2012 Purwadi Purwadi
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
