CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT
Rabbit stomach is waste from rabbit slaughtering that has the potential to be used as an alternative source of rennet for cheese production. The purpose of this study was to determine the effect of ripen‐ ing by using Lactobacillus acidop...
| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2014
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/135363/1/CHEMICAL%20%20AND%20%20FREE%20%20FATTY%20%20ACID%20%20COMPOSITION%20%20OF%20%20GOAT%20%20%20MILK%20%20CHEESE%20%20%20RIPENED%20%20%20WITH%20%20Lactobacillus%20%20acidophilus%20%20AND%20%20EXTRACT%20%20RABBIT%20%20%20STOMACH%20%20AS%20%20CO%E2%80%90AGULANT%20%20.pdf |
| _version_ | 1797036371501645824 |
|---|---|
| author | Nurliyani, Nurliyani Astuti, Sulvia Dwi Indratiningsih, Indratiningsih |
| author_facet | Nurliyani, Nurliyani Astuti, Sulvia Dwi Indratiningsih, Indratiningsih |
| author_sort | Nurliyani, Nurliyani |
| collection | UGM |
| description | Rabbit stomach is waste from rabbit slaughtering that has the potential to be used as an alternative
source of rennet for cheese production. The purpose of this study was to determine the effect of ripen‐
ing by using Lactobacillus acidophilus on the chemical composition and free fatty acids (FFA) profile of
goat milk cheese with extract of rabbit stomach as coagulant. Lactobacillus acidophilus (1%) was inocu ‐
lated into pasteurized goat milk and incubated for 1 h, rennet extract up to 3% was added and incu ‐
bated for 25 min. Cheese was stored at 4
ο
C for 42 d. The moisture, fat, protein and ash content were
analyzed at day 0, 21 and 42, whereas the FFA of goat milk cheese were analyzed on day 0 and 42. There
were significantly differences in the moisture, protein, and ash content in the goat milk cheese on 21 and
42 days of ripening, but there was no significant difference in the fat content. The long ‐chain saturated
(C16:0 and C18:0) and unsaturated (C18:2) FFA were the most abundant in goat milk cheese, and there
were no significant differences between pre or post ripening. The concentration of short chain fatty
acid (C6:0, C8:0 and C10:0) and the overall concentration of FFA in goat milk cheese after 42 days rip‐
ening was higher compared to those pre‐ripening.
Keywords: Chemical composition, Free fatty acid, Goat milk cheese, Rabbit stomach |
| first_indexed | 2024-03-13T23:44:47Z |
| format | Conference or Workshop Item |
| id | oai:generic.eprints.org:135363 |
| institution | Universiti Gadjah Mada |
| language | English |
| last_indexed | 2024-03-13T23:44:47Z |
| publishDate | 2014 |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1353632015-11-11T02:22:37Z https://repository.ugm.ac.id/135363/ CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT Nurliyani, Nurliyani Astuti, Sulvia Dwi Indratiningsih, Indratiningsih Agricultural Land Management Agronomy Livestock Rabbit stomach is waste from rabbit slaughtering that has the potential to be used as an alternative source of rennet for cheese production. The purpose of this study was to determine the effect of ripen‐ ing by using Lactobacillus acidophilus on the chemical composition and free fatty acids (FFA) profile of goat milk cheese with extract of rabbit stomach as coagulant. Lactobacillus acidophilus (1%) was inocu ‐ lated into pasteurized goat milk and incubated for 1 h, rennet extract up to 3% was added and incu ‐ bated for 25 min. Cheese was stored at 4 ο C for 42 d. The moisture, fat, protein and ash content were analyzed at day 0, 21 and 42, whereas the FFA of goat milk cheese were analyzed on day 0 and 42. There were significantly differences in the moisture, protein, and ash content in the goat milk cheese on 21 and 42 days of ripening, but there was no significant difference in the fat content. The long ‐chain saturated (C16:0 and C18:0) and unsaturated (C18:2) FFA were the most abundant in goat milk cheese, and there were no significant differences between pre or post ripening. The concentration of short chain fatty acid (C6:0, C8:0 and C10:0) and the overall concentration of FFA in goat milk cheese after 42 days rip‐ ening was higher compared to those pre‐ripening. Keywords: Chemical composition, Free fatty acid, Goat milk cheese, Rabbit stomach 2014-11-15 Conference or Workshop Item PeerReviewed application/pdf en https://repository.ugm.ac.id/135363/1/CHEMICAL%20%20AND%20%20FREE%20%20FATTY%20%20ACID%20%20COMPOSITION%20%20OF%20%20GOAT%20%20%20MILK%20%20CHEESE%20%20%20RIPENED%20%20%20WITH%20%20Lactobacillus%20%20acidophilus%20%20AND%20%20EXTRACT%20%20RABBIT%20%20%20STOMACH%20%20AS%20%20CO%E2%80%90AGULANT%20%20.pdf Nurliyani, Nurliyani and Astuti, Sulvia Dwi and Indratiningsih, Indratiningsih (2014) CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT. In: “Challenges of Biotechnological Research in Food and Health”, 15 November 2014, Universitas Slamet Riyadi. |
| spellingShingle | Agricultural Land Management Agronomy Livestock Nurliyani, Nurliyani Astuti, Sulvia Dwi Indratiningsih, Indratiningsih CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT |
| title | CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT |
| title_full | CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT |
| title_fullStr | CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT |
| title_full_unstemmed | CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT |
| title_short | CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT |
| title_sort | chemical and free fatty acid composition of goat milk cheese ripened with lactobacillus acidophilus and extract rabbit stomach as co agulant |
| topic | Agricultural Land Management Agronomy Livestock |
| url | https://repository.ugm.ac.id/135363/1/CHEMICAL%20%20AND%20%20FREE%20%20FATTY%20%20ACID%20%20COMPOSITION%20%20OF%20%20GOAT%20%20%20MILK%20%20CHEESE%20%20%20RIPENED%20%20%20WITH%20%20Lactobacillus%20%20acidophilus%20%20AND%20%20EXTRACT%20%20RABBIT%20%20%20STOMACH%20%20AS%20%20CO%E2%80%90AGULANT%20%20.pdf |
| work_keys_str_mv | AT nurliyaninurliyani chemicalandfreefattyacidcompositionofgoatmilkcheeseripenedwithlactobacillusacidophilusandextractrabbitstomachascoagulant AT astutisulviadwi chemicalandfreefattyacidcompositionofgoatmilkcheeseripenedwithlactobacillusacidophilusandextractrabbitstomachascoagulant AT indratiningsihindratiningsih chemicalandfreefattyacidcompositionofgoatmilkcheeseripenedwithlactobacillusacidophilusandextractrabbitstomachascoagulant |