Characteristics of Dangke Cheese by Starter Culture Inoculation of Lactococcus Lactis subsp. lactis 0086, ripening and coating Ratmawati Malaka1*, Fatma Maruddin1, Wahniyathi Hatta1, Armiaty Arief1, Amidah Amrawaty2
1Department of Animal Production, Faculty of Animal Science, Hasanuddin University
2.Department of Social Economic, Faculty of Animal Science, Hasanuddin University
Abstract
Dangke is a dairy product classified as a cheese types, which is a traditional product of Enrekang community, South Sulawesi, Indonesia. Dangke is made from fresh cows milk, then coagulated using papaya latex which is diluted with aquades 1:10, added to milk that pasteurized at 85oC for 1 minute. After the curd reached 30oC, the starter culture of Lactococcus Lactis subsp lactis 0086 was added. The curd was formed using a semicircular mold with a diameter of 10 cm, pressed, placed on a cheese rack, and aged at 5, 15 and 25oC for 3, 6, 9 and 12 days, and coated with beewax. The cheese was then tested for its physical characteristics and nutritional composition. The curing time of 12 days was result a the best characteristics of Dangke cheese, that was 78.4 % curd rendement- pH 4.36- 0.53% lactic acid- 21.53 % protein- 48.98% water- 13.05% fat- 13.52% lactose and 2.92% minerals after coating with beewax
