WPC, Hydrocoloid, and Their Combination Improve The Quality of Low-Fat Cheese Triana setyawardani- juni sumarmono, hidayah dwiyanti
Animal science faculty, Jendral Soedirman University
Dr, Suparno street No. 60 Grendeng Purwokerto , Jaw Tengah Indonesia 53122
Abstract
The quality of low-fat cheese can be improved by adding fat replacers made from carbohydrates (hydrocolloids) and protein. In the study, protein, specifically WPC, and different kinds of hydrocolloids were given the following treatments: As a control, the study used cheese made from full milk (full fat) made from fresh milk. The other 5 treatments were: P1: Cheese from low-fat milk + fat substitute (0.5%) WPC- P2: Cheese from low-fat milk + fat substitute (0.5%) carrageenan- P3: Cheese from low-fat milk + fat substitute (0.5%) porang flour- P4: Cheese from low-fat milk + fat substitute (0.5%) WPC + 0.5% carrageenan- and P Each therapy was done 3 times. The things that were looked at were the cheese^s color, total solids, whey %, and titrated acid. The results showed that Hue and Chroma didn^t alter between the control and treatment colors, but the Whitness Index did. (WI). The percentage of whey and total titrated acid was changed between treatments, but not in the control, and the total solids were mostly the same. The study^s conclusion is that adding wpc, hydrocolloid, alone or together, has the smallest whey index features at P1, the least TAT at P0, and the smallest percentage of whey at P2
Keywords: Please Just Try to Submit This Sample Abstractlow-fat cheese- replacer, carbohidrates, protein
