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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/1734

Title: Manufacturing of Camembert Cheese-like Product Based on Soy Protein Isolate
Authors: Amar, Abu
H. Brueckner, L
Mertz, L
Migliore, G
Issue Date: 17-Jun-1997
Publisher: The Indonesian Biotechnology Consortium
Abstract: The Manufacturing cheese like product was prepared from isolated soy protein, skim milk powder, palm fat, butter cream and β-Carotin. The following procedure was applied: (a) mixing skim milk powder, soy protein isolate and water at 20⁰C until homogeneous was obtained, (b) adding of melted fat, (c) heating of the mixture at 80⁰C for 15 minutes to gelation, (d) inoculating of the progel at 36⁰C with cheese culture, (e) moulding and fermenting until pH5.2 was attained, (f) storage of the fermented gel at 8-10⁰C for 16 hours, (g) brining for 40 minutes at 14⁰C and followed with draining, (h) ripening with Penicillium camemberti var. candidum for 6 days at 12-16⁰C with relative humidity of approximaty 90-95%,(i) wrapping with alumunium paper and further ripening at 5⁰C for two weeks. The effect of several components (soy protein, fat types, mould art and cheese culture art) were studied. The cheese culture used was mixed-culture consisting of Lactococcus lactis ssp. cremoris,Lactococcus lactis ssp lactis, L lactis, ssp.lactis biovar diacetylactis and Leuconostoc mesenteroides ssp cremoris. The uses of mix fat(50% palm fat and 50% sweet cream butter fat) together with Penicillium camemberti var candidum could create the camembert flavour during ripening
URI: http://hdl.handle.net/123456789/1734
ISBN: 979-95526-0-5
Appears in Collections:Teknologi Industri Pertanian (Published)

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