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