1Department of Animal Production, Faculty of Animal Science, Hasanuddin University, Makassar, 90245, Indonesia
2Department of Food Science, Faculty of Agriculture, Hasanuddin University, Makassar, 90245, Indonesia
3Department of Food Science and Technology, Faculty of Technology Agriculture, IPB University, Bogor, 16680, Indonesia
4Faculty of Animal Husbandry, Padjadjaran University, Jatinagor, 45363, Indonesia
5Laboratory of Biotechnology of Milk Processing, Faculty of Animal Science, Hasanuddin University, Makassar, 90245, Indonesia
6Faculty of Animal Science, Hasanuddin University, Makassar, 90245, Indonesia
*Corresponding Author: Ratmawati Malaka, Department of Animal Production, Faculty of Animal Science, Hasanuddin University, Makassar, 90245, Indonesia, Email: malaka_ag39@yahoo.co.id
Online Published on 14 November, 2024.
Dangke-cheese is a traditional product of Enrekang, South Sulawesi, made by coagulating buffalo, cow, goat, or sheep milk, heating and adding papaya latex (Carica papaya).
Dangke-cheese was made from fresh-cow-milk heated at 75, 80, 85, 90, 95 and 100°C for 1 minute and added with papaya-latex 0.3, 0.4 and 0.5%. The curd was formed in a coconut-shell template, pressed until compact. Dangke-cheese was evaluated for physicochemical-properties.
Dangke-cheese pH increased with increasing temperature, opposite to lactic-acid %. The best Dangke-cheese quality is heated at 75°C with a papaya-latex concentration of 0.5% and contains protein 17.94%, fat 24.295%, lactose 14.12%, pH 5.93 and lactic acid 0.296%.
Curd, Dangke-cheese, Incubation-temperature, Papaya-latex
