THE CHANGE OF CHEMICAL COMPOSITION AND CONSUMER PREFERENCES OF RIPENED CHEESES SUPPLEMENTED WITH YAKULT’S AND YOGHURTS BACTERIA



Tridjoko Wisnu Murti(1*), D. Rahardian(2), Harialeza Harialeza(3)

(1) Laboratory of Dairy Science and Industry, Faculty of Animal Science University of Gadj ah Mada at Karang Malang-Yogyakarta 55281
(2) Laboratory of Dairy Science and Industry, Faculty of Animal Science University of Gadj ah Mada at Karang Malang-Yogyakarta 55281
(3) Laboratory of Dairy Science and Industry, Faculty of Animal Science University of Gadj ah Mada at Karang Malang-Yogyakarta 55281
(*) Corresponding Author

Abstract


Cheese is normally made by rennet action either completed or not by the role of
lactic acid bacteria during ripening. The ripened cheese in the present of lactic acid
bacteria will offer not only a specific flavor depended on the kind of bacteria used, but also for prolonging its shelf life. Farm house farm type cheese has been developed using kids rennet which has the force 1:20.000 and supplemented by bacteria normaly life in yakult (Pl) and yoghurt (P2) as compared to white cheese without supplemnented by LAB, and incubatedrat 39°C during 40 hrs, separated from whey, cut, pressed salted and ripened during 3 month at refrigeration. The results indicated cheese were being producted classified as soft cheeses (DM < 45 %) and chemical change of its composition during ripening of cheese supplemented by LAB, are generally related to crude protein content rather than total fat, and the use of LAB would reduce it’s final pH. Lactic acid are higher in P2 than Pl or P0 before ripening and reduce during ripening due to unclear reaction, while pyruvic acid were increased. Consumers have had more preferences to Pl.


Keywords


Cheese, Lactic Acid Bacteria, Ripening, Composition and Preferences

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