STUDY OF FERMENTED MILK COW TOFU (FRESH CHEESE) BY USING Lactobacillus lactis AND SOAKED IN BRINE

Milk tofu (Dangke), a traditional local food product originated Enrekang Regency of South Sulawesi, conventionally made from fresh cow or buffalo milks. The milk was heated and then added papaya sap to well from many small flocks. The small flocks were collected by separation from whey and finally curd obtained and is molded in to the tofu. The modification on preparation and processing of cow milk tofu was proposed throught : 1) the cow tofu was fermented before storage for four weeks, 2) and than tofu was soaked n brine (%) before storage for four weeks. The fermentation and soaking in brine of different cow tofu indeed to develop and improved the nutritional quality and their shelf life during storage. Result showed that during 4 weeks storage at 5oC, the water content of brined milk tofu increased, while in fermented milk tofu decreased. The acidity, protein, fat and fatty acid of both milk tofus (the brained milk tofu and the fermented milk tofu) increased