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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University of Brawijaya
2012-02-01
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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 |
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DOAJ |
language |
Indonesian |
format |
Article |
sources |
DOAJ |
author |
Purwadi Purwadi |
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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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