Physical Characterization of Cheese Curd with Different Rennet Enzyme Concentrations
Main Article Content
Abstract
The reliance on synthetic or imported food processing agents has
encouraged the exploration of optimized local cheese production.
Rennet is a critical coagulant used to separate casein from whey during
the formation of curd. This study aimed to evaluate the effect of
rennet concentration on the physical properties of cheese, specifically
focusing on coagulation time, yield, and curd firmness. Cheese was
prepared using pasteurized milk at 25-35oC with varying
concentrations of liquid rennet. The results showed that increasing
rennet concentration significantly accelerated the coagulation process.
However, excessively high concentrations led to a rubbery texture and
potential bitterness in the final product. Overall, this study
demonstrates that optimizing rennet dosage is essential for achieving a
balance between production efficiency and ideal textural
characteristics.
Article Details
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