Pengaruh Konsentrasi Milk Clotting Enzyme dari Lactobacillus rhamnosus SKG34 Terhadap Kualitas Keju Lunak


 This research was conducted to determine the effect of Milk Clotting Enzyme concentration from Lactobacillus rhamnosus SKG34 on quality soft cheese and that produced best cheese. used a Completely Randomized Design (CRD) with single factor (16%, 18%, 20%, 22% 24%). Each treatment repeated 3 times resulting 15 experimental units. The data were analysed by Analysis Variance (ANOVA) Test if had significant variable (P<0,05), then followed Duncan Multiple Range (DMRT). results showed water content, protein hardness, yield. 24% content 58.01%, yield 9.34%, 2.68%, hardness 2.68 N, taste slightly liked, flavour texture liked overall acceptance liked.