Published in Scientific Papers. Series D. Animal Science, Vol. LX
Written by Tita ROOSTITA, Lilis SURYANINGSIH, Hendronoto A. W. LENGKEY, Andry PRATAMA, Gemilang Lara UTAMA
Cottage cheese is one of the popular unripened cheese which made by acid addition for coagulate the casein. In traditional cheesemaking, fruit juice extract which has high acidity used to replace rennet as coagulants. The addition of fruit juice extract in the making of traditional cottage cheese has given specific characteristic such as flavor which also affected by the presence of microorganisms such as yeasts. The research aims to determine the presence of yeast in traditional cottage cheese that coagulated by Strawbery juice extract. Strawberry juice extract selected as cottage cheese coagulant because it has high acidity with the pH of 3.34. Cottage cheese made with pasteurized cow milk and mixed with 20%, 30%, 40% of strawberry juice extract until the pH turn to 5.85-5.93, curdled and added with 0.4% NaCl then solidified aseptically (modification of McMahon, 2005). Total yeasts counted by using total plate count method on the Malt Extract Agar with the addition of 10 ppm antibiotic (Roostita, et al., 2011) The yeasts colony identified using Remel RapID Yeast Plus to determine the species. Results showed that 40% addition of strawberry juice extract resulting the best yield of 32.07%, with the total yeasts of 5.98 x 107 cfu/g and Cryptococcus albidus as yeasts dominantly found in products.
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