Evaluation the Effect of Different Concentrations of Liquid Rennet on Total Acid, Viability of Lactic Acid Bacteria, Physicochemical and Organoleptic Properties of Goat Milk Mozzarella Cheese

Nadia Maharani; dewiarum sari; Andi Eka Yunianto

doi:10.12873/454maharani

Autores

Nadia Maharani Lampung University
dewiarum sari Politeknik Negeri Banyuwangi
Andi Eka Yunianto Lampung University https://orcid.org/0000-0001-5157-917X

DOI:

https://doi.org/10.12873/454maharani

Palavras-chave:

goat milk, liquid rennet, mozzarella cheese, fermentation, functional food

Resumo

Background: Goat milk has been recognized as a potential substitute for cow milk due to its high digestibility and rich nutritional composition. However, its short shelf life limits its utilization. Transforming goat milk into mozzarella cheese offers an alternative to extend its stability while enhancing its functional properties. This study aimed to evaluate the effect of different liquid rennet concentrations on the total acidity, lactic acid bacteria (LAB) viability, physicochemical, and organoleptic characteristics of goat milk mozzarella cheese.

Methods: The experiment used a Completely Randomized Design (CRD) with three rennet concentrations (P1: 120 ppm, P2: 180 ppm, and P3: 240 ppm) and six replications. The parameters analyzed included total acid, LAB count, yield, pH, protein content, elongation, texture, and sensory attributes (color, aroma, texture, taste). Data were analyzed by ANOVA followed by Duncan’s Multiple Range Test (DMRT) for significant differences (P < 0.05).

Results: Increasing liquid rennet concentration significantly enhanced total acid (0.185–0.275%), LAB viability (6.30 × 10⁴–21.00 × 10⁴ CFU/g), yield (7.423–8.777%), elongation (35.83–39.17 cm), protein content (32.33–35.74%), and texture. Sensory evaluation showed that texture and taste improved significantly at higher rennet levels, while color and aroma remained unaffected. The highest overall quality was achieved at 240 ppm liquid rennet.

Conclusion : Liquid rennet concentration plays a crucial role in determining the physicochemical and sensory properties of goat milk mozzarella cheese. A concentration of 240 ppm produced the best balance between microbial viability, composition, and sensory acceptance, suggesting its suitability for commercial cheese production.

Biografia do Autor

dewiarum sari, Politeknik Negeri Banyuwangi

Department Livestock Processing Technology
Andi Eka Yunianto, Lampung University

Nutrition Study Program, Faculty of Medicine

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