Preparation of Processed Cheese

Authors

  • Novita Dewi Sekolah Tinggi Penyuluhan Pertanian Malang

Abstract

This research was carried out to study the effects of kinds of enzyme and emulsifier on pH value, titratable acidity, water content, protein, fat and texture (objective and organoleptic tests) of processed cheese.  The kinds of emulsifier effected pH value and titratable acidity, and interaction between the kinds of emulsifier and enzyme affected texture (objective and organoleptic tests) and general acceptance.  Kind of emulsifier affected protein content and  texture (organoleptic test) of processed cheese.

Keywords : cheese, enzyme, emulsifier

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Issue

Vol. 2 No. 1 (2007)

Section

Articles

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Copyright (c) 2012 Novita Dewi

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