Effect of Coagulants in Curd forming in Cheese Making

Cheese is one of the popular dairy products with high nutrient content. Coagulation as an important process in making cheese, wherein, the curd will be separated from the milk whey. This coagulation can use the enzyme rennet, acid, or a combination of both. This study aims to study the effect of coa...

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Bibliographic Details
Main Authors: Dyah Hesti Wardhani, Bakti Jos, Abdullah Abdullah, Suherman Suherman, Heri Cahyono
Format: Article
Published: Chemical Engineering Department of Syiah Kuala University 2018-12-01
Series:Jurnal Rekayasa Kimia & Lingkungan
Online Access:http://jurnal.unsyiah.ac.id/RKL/article/view/12157