Protein Profile of Mozzarella Cheese Produced by Lime Juice Acidification
A research about the production of Mozzarella cheese with lime juice has been done to study the protein profile of this cheese. The method used in this research was experimental and designed by completely randomized design. The treatments were variation of lime juice concentration, namely: K1 = 1.9...
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| Format: | Article |
| Language: | Indonesian |
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University of Brawijaya
2012-02-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/140 |
| _version_ | 1819116964115644416 |
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| author | Purwadi Purwadi |
| author_facet | Purwadi Purwadi |
| author_sort | Purwadi Purwadi |
| collection | DOAJ |
| description | A research about the production of Mozzarella cheese with lime juice has been done to study the protein profile of this cheese. The method used in this research was experimental and designed by completely randomized design. The treatments were variation of lime juice concentration, namely: K1 = 1.9 %, K2 = 2.1 %, K3 = 2.3 %, K4 = 2.5 %, K5 = 2.7 %, and K6 = 2.9 % (v/v). The protein profile of this cheese acidified by using the concentration of 1.9 – 2.9 % lime juice gived differences profile. The best treatment was 1.9 % concentration of lime juice, its gave the highest value.
Keywords: protein profile, Mozzarella cheese, acidification, lime juice |
| first_indexed | 2024-12-22T05:25:27Z |
| format | Article |
| id | doaj.art-8f3c48d89dd84c84b58401b0716fb0d4 |
| institution | Directory Open Access Journal |
| issn | 1978-0303 2338-1620 |
| language | Indonesian |
| last_indexed | 2024-12-22T05:25:27Z |
| publishDate | 2012-02-01 |
| publisher | University of Brawijaya |
| record_format | Article |
| series | Jurnal Ilmu dan Teknologi Hasil Ternak |
| spelling | doaj.art-8f3c48d89dd84c84b58401b0716fb0d42022-12-21T18:37:36ZindUniversity of BrawijayaJurnal Ilmu dan Teknologi Hasil Ternak1978-03032338-16202012-02-01415563138Protein Profile of Mozzarella Cheese Produced by Lime Juice AcidificationPurwadi Purwadi0Teknologi Hasil Ternak Fakultas Peternakan Universitas BrawijayaA research about the production of Mozzarella cheese with lime juice has been done to study the protein profile of this cheese. The method used in this research was experimental and designed by completely randomized design. The treatments were variation of lime juice concentration, namely: K1 = 1.9 %, K2 = 2.1 %, K3 = 2.3 %, K4 = 2.5 %, K5 = 2.7 %, and K6 = 2.9 % (v/v). The protein profile of this cheese acidified by using the concentration of 1.9 – 2.9 % lime juice gived differences profile. The best treatment was 1.9 % concentration of lime juice, its gave the highest value. Keywords: protein profile, Mozzarella cheese, acidification, lime juicehttp://jitek.ub.ac.id/index.php/jitek/article/view/140 |
| spellingShingle | Purwadi Purwadi Protein Profile of Mozzarella Cheese Produced by Lime Juice Acidification Jurnal Ilmu dan Teknologi Hasil Ternak |
| title | Protein Profile of Mozzarella Cheese Produced by Lime Juice Acidification |
| title_full | Protein Profile of Mozzarella Cheese Produced by Lime Juice Acidification |
| title_fullStr | Protein Profile of Mozzarella Cheese Produced by Lime Juice Acidification |
| title_full_unstemmed | Protein Profile of Mozzarella Cheese Produced by Lime Juice Acidification |
| title_short | Protein Profile of Mozzarella Cheese Produced by Lime Juice Acidification |
| title_sort | protein profile of mozzarella cheese produced by lime juice acidification |
| url | http://jitek.ub.ac.id/index.php/jitek/article/view/140 |
| work_keys_str_mv | AT purwadipurwadi proteinprofileofmozzarellacheeseproducedbylimejuiceacidification |