The Effects of Milk Types (Cow, Peanut, Red Bean) And Enzyme Types (Rennet, Papain, Bromelain) Towards The Quantity And Quality of Cheddar Cheese

Abstract

Cheddar cheese is one kind of dairy products with a high demand in Indonesia, where the common raw material, the cow milk is produced. Unfortunately, few consumers are lactose intolerant. For them, cow milk can be substituted with other milk which does not contain lactose, such as milk made from peanut or red beans. The commonly used enzyme in processing the cheddar cheese is Rennet, but other enzyme can also be used, such as Papain enzyme from papaya fruit and bromelain enzyme from pineapple. These substitute enzymes are obtained from local fruit which is potential to change the rennet. The purpose of this research is to study the effects of variation of milk as the raw materials and enzymes coagulant toward the yield of cheddar cheese and its qualities (water content, ash content, protein content, fat content, calcium content, and texture). The method of this research comprises preliminary experiments, a main experiment, and analyses. Preliminary experiments consist of manufacture and pasteurization of peanut and red bean milk, and the analysis of the enzyme activity. The main experiment consists of the production of cheddar cheese with cow milk, red bean milk, and peanut milk as the raw material. Analyses conducted are analysis of water, ash, protein, fat, calcium, and texture of the cheese. The highest yield of the cheddar cheese is 13,95%, obtained from the cheese made of peanut milk and Rennet enzyme.