Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature

Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature

Fermentation of whey often faces problems with the product clarity due to the milk solids residue from previous cheese making process. The aim of this research was to determine the clarity and the performance of fermented whey precipitation process in the presence of pectin and chitosan as coagulant...

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Bibliographic Details
Main Authors: Ahmad Ni'matullah Al-Baarri, Sri Mulyani, Setya Budi Muhammad Abduh, Mulyana Hadipernata, Rafli Zulfa Kamil, Azka Nadiya Dzakiyalizz, Ghina Ulayya, Shabrina Nur Shaliha, Tri Yuliana, Ailsa Afra Mawarid, Widia Pangestika
Format: Article
Language:English
Published: Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology 2023-12-01
Series:Journal of Applied Food Technology
Subjects:
chitosan, pectin, clarity, fermentation, whey
Online Access:https://ejournal2.undip.ac.id/index.php/jaft/article/view/20916

Internet

https://ejournal2.undip.ac.id/index.php/jaft/article/view/20916

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