The Combination of Coagulation and Stretchability Temperature on Mozzarella Chemical Quality with Lime Juice as Acidifier

The Combination of Coagulation and Stretchability Temperature on Mozzarella Chemical Quality with Lime Juice as Acidifier

This research was conducted about Mozzarella cheese manufacturing using lime juice as acidifier. The objectives of current research were to know the potency of lime juice as acidifier to make Mozarella cheese and its chemical quality. The method used in this research was 4x4 factorial design consist...

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Bibliographic Details
Main Author: Purwadi Purwadi
Format: Article
Language:Indonesian
Published: University of Brawijaya 2012-02-01
Series:Jurnal Ilmu dan Teknologi Hasil Ternak
Online Access:http://jitek.ub.ac.id/index.php/jitek/article/view/119
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spelling doaj-b7c1667a513d4a55a95ab3aaa144bb212020-11-24T22:15:58ZindUniversity of BrawijayaJurnal Ilmu dan Teknologi Hasil Ternak1978-03032338-16202012-02-0131914116The Combination of Coagulation and Stretchability Temperature on Mozzarella Chemical Quality with Lime Juice as AcidifierPurwadi Purwadi0Teknologi Hasil Ternak Fakultas Peternakan Universitas BrawijayaThis research was conducted about Mozzarella cheese manufacturing using lime juice as acidifier. The objectives of current research were to know the potency of lime juice as acidifier to make Mozarella cheese and its chemical quality. The method used in this research was 4x4 factorial design consisted of two factors. The first factor was coagulation temperature (G) namely : G1=30 oC, G2=35 oC, G3=40 oC, and G4=45 oC, and the second factor was stretchable temperature (M) namely: M1=70 oC, M2=75 oC, M3=80 oc, and M4=85 oC. Variables measured were whey protein level, whey dry matter, moisture stretchable protein and moisture stretchable dry matter. Variation analysis showed that the interaction between coagulation temperature and strechable temperature gave no significant difference (P<0.05). The best combination treatment was coagulatiom  temperature 30 oC with stretchable temperature 75 oC. Keywords: coagulation, stretchability, chemical quality, mozarella cheese, lime juicehttp://jitek.ub.ac.id/index.php/jitek/article/view/119
collection DOAJ
language Indonesian
format Article
sources DOAJ
author Purwadi Purwadi
spellingShingle Purwadi Purwadi
The Combination of Coagulation and Stretchability Temperature on Mozzarella Chemical Quality with Lime Juice as Acidifier
Jurnal Ilmu dan Teknologi Hasil Ternak
author_facet Purwadi Purwadi
author_sort Purwadi Purwadi
title The Combination of Coagulation and Stretchability Temperature on Mozzarella Chemical Quality with Lime Juice as Acidifier
title_short The Combination of Coagulation and Stretchability Temperature on Mozzarella Chemical Quality with Lime Juice as Acidifier
title_full The Combination of Coagulation and Stretchability Temperature on Mozzarella Chemical Quality with Lime Juice as Acidifier
title_fullStr The Combination of Coagulation and Stretchability Temperature on Mozzarella Chemical Quality with Lime Juice as Acidifier
title_full_unstemmed The Combination of Coagulation and Stretchability Temperature on Mozzarella Chemical Quality with Lime Juice as Acidifier
title_sort combination of coagulation and stretchability temperature on mozzarella chemical quality with lime juice as acidifier
publisher University of Brawijaya
series Jurnal Ilmu dan Teknologi Hasil Ternak
issn 1978-0303
2338-1620
publishDate 2012-02-01
description This research was conducted about Mozzarella cheese manufacturing using lime juice as acidifier. The objectives of current research were to know the potency of lime juice as acidifier to make Mozarella cheese and its chemical quality. The method used in this research was 4x4 factorial design consisted of two factors. The first factor was coagulation temperature (G) namely : G1=30 oC, G2=35 oC, G3=40 oC, and G4=45 oC, and the second factor was stretchable temperature (M) namely: M1=70 oC, M2=75 oC, M3=80 oc, and M4=85 oC. Variables measured were whey protein level, whey dry matter, moisture stretchable protein and moisture stretchable dry matter. Variation analysis showed that the interaction between coagulation temperature and strechable temperature gave no significant difference (P<0.05). The best combination treatment was coagulatiom  temperature 30 oC with stretchable temperature 75 oC. Keywords: coagulation, stretchability, chemical quality, mozarella cheese, lime juice
url http://jitek.ub.ac.id/index.php/jitek/article/view/119
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