Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese

The aim of this research is to fortify cheddar cheese’s nutritional value by adding tomato paste. This study transformed ultra-heat treatment (UHT) milk into cheese through cheddaring. Tomato paste was added at 5 g/L, 10 and 15 g/L during the first curd formation, together with calcium chloride (CaCl 2 ). type rennet (animal microbial) varied 0.25 ml/L milk. Ripening done in one month 4°C. According study, animal formed better than microbial rennet. addition slightly decreases approximately 0.37 % reduction per gram Increasing would increase lycopene 0.993 – 0.996 mg/100 g. produced categorized as extra-hard low-fat based on percentage Moisture Non-Fat Basis (MNFS) Fat Dry Matter (FDM). reduced pH value, resulting increased firmness hardness decreased chewiness springiness.