Karakteristik Keju Lunak Probiotik dari Susu Kambing dengan Koagulan Kalsium Klorida dan Kalsium Propionat

Abstract

Generally, rennet is use as coagulant in cheese making. Halal status and its limited availability are some of the problems for natural rennet. This study was aimed to determine the clotting ability of calcium salts (calcium chloride and calcium propionat) as coagulant to produce soft cheese. The treatments were P1(5% calcium cloride), P2(5% calcium propionate) and P3(commercial rennet as positive control), the observed variables were lactic acid bacteria population, cheese texture, moisture, protein content and organoleptic characteristics. The result showed that the produced cheese can be classified as soft cheese. Wheareas the value of yield, lactic acid bacteria population, moisture, ash, and fat contents of cheese did not significantly affected by all treatments (P>0.05). However, protein content, coagulation time, pH, total titrable acidity and organoleptic were affected significantly (P<0.05) by all treatments.