STUDI AWAL PEMBUATAN KEJU NABATI DENGAN ENZIM PAPAIN

Endah Retno Dyartanti

Abstract

Cheese is one of milk diversification product by coagulation of protein with enzyme papain and Streptococcus thermophil/us bacter. The objective of this research is to find out the effect of starter volume and incubation time during cheese production from 'kacang hijau' ( mungbean ; Vigna radiata L ). The starter volume and incubation time is having correlation with cheese weight product and protein content also.

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References

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DOI: https://doi.org/10.20961/ekuilibrium.v3i1.49525

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