Proceedings of the 9th International Seminar on Tropical Animal Production (ISTAP 2021)

Cheese Yield and Texture Acceptance of Probiotic Feta Reduced Fat Cheese (using Lactobacillus acidophilus, Bifidobacterium longum, and Lactobacillus casei)

Authors
Tridjoko Wisnu Murti1, *, B. J. Puspitasari1, N. D. Pratiwi1, Y. Aranda1, M. E. W. Pradana2
1Faculty of Animal Science, Universitas Gadjah Mada, Bulaksumur-Yogyakarta Indonesia
2The Assessment Institute for Food, Drugs and Cosmetics of Indonesian Council of Ulama, Special Region of Yogyakarta
*Corresponding author. Email: tridjokomurti@mail.ugm.ac.id
Corresponding Author
Tridjoko Wisnu Murti
Available Online 24 February 2022.
DOI
10.2991/absr.k.220207.039How to use a DOI?
Keywords
Feta Cheese; Goat Milk; Probiotic; Cheese Yield; Texture Acceptance
Abstract

The study was conducted to measure cheese harvest and texture acceptance of Probiotic feta reduced-fat Feta cheese. Reduced-fat milk (50% Fat) from Peranakan Ettawa (PE) goat in Special Region of Yogyakarta. They have added Lactobacillus acidophilus (T1), Bifidobacterium longum (T2), Lactobacillus casei (T3) as compared to non-probiotic reduced_fat feta cheese (T0). They have been detected of its value on: yield, pH, acidity, as well as texture acceptance. The yield have calculated by measuring the weight of product, the pH has detected using pH meter, the acidity has detected by titration and the texture acceptance mouth tested by entrained panellists. The raw material were complied on standard requirement. The percentage of cheese yields for T1, T2, T3 and T0 (16.94 ± 0.66; 16.63 ± 0.85; 16.76 ± 0.67; 14,46 ± 1,41 % respectively) (P>0.05). While the acidity of products at 0 day were significantly different (P<0.05) for T1, T2, T3, and T0 with each 0.49 ± 0,03; 1,52 ± 0.09; and 1,27±0,09; 0.55 ± 0.02% respectively. The pH of the cheese have risen during 60 days of storage, and the pH value of 1 cm depth were higher than those of 4 cm depth (P<0.05). The acceptability of consumers have indicates that T1, T2, T3, and T0 have scored 1.83; 1.29; 1.08, and 1.43 from maximum score 4, respectively and were considered as dissatisfied. It has concluded that probiotic bacteria can be supplemented as a single probiotic in the production of goat reduced fat feta cheeses.

Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the 9th International Seminar on Tropical Animal Production (ISTAP 2021)
Series
Advances in Biological Sciences Research
Publication Date
24 February 2022
ISBN
978-94-6239-542-8
ISSN
2468-5747
DOI
10.2991/absr.k.220207.039How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Tridjoko Wisnu Murti
AU  - B. J. Puspitasari
AU  - N. D. Pratiwi
AU  - Y. Aranda
AU  - M. E. W. Pradana
PY  - 2022
DA  - 2022/02/24
TI  - Cheese Yield and Texture Acceptance of Probiotic Feta Reduced Fat Cheese (using Lactobacillus acidophilus, Bifidobacterium longum, and Lactobacillus casei)
BT  - Proceedings of the 9th International Seminar on Tropical Animal Production (ISTAP 2021)
PB  - Atlantis Press
SP  - 185
EP  - 189
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220207.039
DO  - 10.2991/absr.k.220207.039
ID  - Murti2022
ER  -