Kualitas Keju dari Susu Kambing dengan Variasi Jenis Koagulan dan Lama Pemeraman

Cheese is a processed fermented milk. As an alternative to cheese made from goat's milk. Goat milk is rich in nutritional content and has smaller fat globules so that it is easier to digest. Making cheese is done by direct acidification. The coagulant used is acetic acid and uses fruits such as pineapple extract and wuluh starfruit extract. The ripening time is one of the factors that influence the yield of cheese products. The purpose of this study is to determine the quality of cheese from goat's milk with variations in the type of coagulant and length of ripening. The first factor was the variation of 4% acetic acid coagulant, 3% pineapple extract, 2% starfruit extract and the second factor of 5 and 7 days of curing with 3 replications. The results showed that the highest protein content of cheese from goat's milk in acetic acid treatment with a length of 5 days curing while the lowest protein content in the treatment of 2% starfruit extract with 7-day long ripening. white bone. The panelists received less and did not like goat milk cheese in some treatments