Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese
<p>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 g/L, and 15 g/L during the first curd formation, together with calcium...
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| Format: | Article |
| Language: | English |
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Department of Food Technology
2023-07-01
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| Series: | Food ScienTech Journal |
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| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/15975 |
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| author | Putri Ramadhany Anastasia Prima Kristijarti Graciella Lorenz Susanto Geraldo Prajna |
| author_facet | Putri Ramadhany Anastasia Prima Kristijarti Graciella Lorenz Susanto Geraldo Prajna |
| author_sort | Putri Ramadhany |
| collection | DOAJ |
| description | <p>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 g/L, and 15 g/L during the first curd formation, together with calcium chloride (CaCl<sub>2</sub>). The type of rennet (animal and microbial) was varied at 0.25 ml/L of milk. Ripening was done in one month at 4°C. According to this study, animal rennet formed curd better than microbial rennet. The addition of tomato paste slightly decreases the curd formation, with approximately 0.37 % reduction per 5 gram of tomato paste. Increasing tomato paste to 15 g/L would increase lycopene to 0.993 – 0.996 mg/100 g. The cheese produced was categorized as extra-hard and low-fat based on the percentage of Moisture Non-Fat Basis (MNFS) and Fat on Dry Matter (FDM). The addition of tomato paste reduced the pH value, resulting in increased firmness and hardness and decreased chewiness and springiness.</p> |
| format | Article |
| id | doaj-art-d3221f7047544d738b7b915d77ef3a8f |
| institution | Kabale University |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2023-07-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-d3221f7047544d738b7b915d77ef3a8f2025-01-08T00:28:11ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2023-07-015111710.33512/fsj.v5i1.1597510162Physicochemical Properties of Tomato Paste Fortified Functional Cheddar CheesePutri Ramadhany0Anastasia Prima Kristijarti1Graciella Lorenz Susanto2Geraldo Prajna3Universitas Katolik ParahyanganUniversitas Katolik ParahyanganUniversitas Katolik ParahyanganUniversitas Katolik Parahyangan<p>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 g/L, and 15 g/L during the first curd formation, together with calcium chloride (CaCl<sub>2</sub>). The type of rennet (animal and microbial) was varied at 0.25 ml/L of milk. Ripening was done in one month at 4°C. According to this study, animal rennet formed curd better than microbial rennet. The addition of tomato paste slightly decreases the curd formation, with approximately 0.37 % reduction per 5 gram of tomato paste. Increasing tomato paste to 15 g/L would increase lycopene to 0.993 – 0.996 mg/100 g. The cheese produced was categorized as extra-hard and low-fat based on the percentage of Moisture Non-Fat Basis (MNFS) and Fat on Dry Matter (FDM). The addition of tomato paste reduced the pH value, resulting in increased firmness and hardness and decreased chewiness and springiness.</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/15975cheddar, functional cheese, animal rennet, microbial rennet, tomato paste |
| spellingShingle | Putri Ramadhany Anastasia Prima Kristijarti Graciella Lorenz Susanto Geraldo Prajna Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese Food ScienTech Journal cheddar, functional cheese, animal rennet, microbial rennet, tomato paste |
| title | Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese |
| title_full | Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese |
| title_fullStr | Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese |
| title_full_unstemmed | Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese |
| title_short | Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese |
| title_sort | physicochemical properties of tomato paste fortified functional cheddar cheese |
| topic | cheddar, functional cheese, animal rennet, microbial rennet, tomato paste |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/15975 |
| work_keys_str_mv | AT putriramadhany physicochemicalpropertiesoftomatopastefortifiedfunctionalcheddarcheese AT anastasiaprimakristijarti physicochemicalpropertiesoftomatopastefortifiedfunctionalcheddarcheese AT graciellalorenzsusanto physicochemicalpropertiesoftomatopastefortifiedfunctionalcheddarcheese AT geraldoprajna physicochemicalpropertiesoftomatopastefortifiedfunctionalcheddarcheese |