CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT

• Main Authors: Nurliyani, Nurliyani, Astuti, Sulvia Dwi, Indratiningsih, Indratiningsih
• 格式: Conference or Workshop Item PeerReviewed
• 語言: English
• 出版: 2014
• 主題: Agricultural Land Management; Agronomy; Livestock
• 在線閱讀: https://repository.ugm.ac.id/136372/1/CHEMICAL%20AND%20FREE%20FATTY%20ACID%20COMPOSITION%20OF%20GOAT%20MILK%20CHEESE%20RIPENED%20WITH%20Lactobacillus%20acidophilus%20AND%20EXTRACT%20RABBIT%20STOMACH%20AS%20CO%E2%80%90AGULANT.pdf; https://repository.ugm.ac.id/136372/

Rabbit stomach is waste from rabbit slaughtering that has the potential to be used as an alternative source of rennet for cheese production. The purpose of this study was to determine the effect of ripen‐ ing by using Lactobacillus acidophilus on the chemical composition and free fatty acids (FFA) profile of goat milk cheese with extract of rabbit stomach as coagulant. Lactobacillus acidophilus (1%) was inocu ‐ lated into pasteurized goat milk and incubated for 1 h, rennet extract up to 3% was added and incu ‐ bated for 25 min. Cheese was stored at 4 ο C for 42 d. The moisture, fat, protein and ash content were analyzed at day 0, 21 and 42, whereas the FFA of goat milk cheese were analyzed on day 0 and 42. There were significantly differences in the moisture, protein, and ash content in the goat milk cheese on 21 and 42 days of ripening, but there was no significant difference in the fat content. The long ‐chain saturated (C16:0 and C18:0) and unsaturated (C18:2) FFA were the most abundant in goat milk cheese, and there were no significant differences between pre or post ripening. The concentration of short chain fatty acid (C6:0, C8:0 and C10:0) and the overall concentration of FFA in goat milk cheese after 42 days rip‐ ening was higher compared to those pre‐ripening. Keywords: Chemical composition, Free fatty acid, Goat milk cheese, Rabbit stomach