Making Soy Cheese With Combination Starter
Making Soy Cheese With Combination Starter
Making Soy Cheese With Combination Starter
ABSTRACT
Cheese is made from cow’s milk, it can’t be consumed for a diet. The utilization of soy milk as a raw material
for cheese was not developing in Indonesia. The objectives of this study are to determine characteristic and
organoleptic assay of soy cheese. This study used Completely Randomized Design with LAB combination
Lactobacillus bulgaricus and Streptococcus thermophillus (1:1). Steps of this research are LAB cell
characterization, soy cheese production, organoleptic assay. Lactobacillus bulgaricus and Streptococcus
thermophillus is Gram positive.
CONCLUSION
Soy contains the most complete nutrients
that are essential and non essential proteins that
become vegetable protein. Cheese making was
using LAB such as Lactobacillus bulgaricus and
Streptococcus bulgaricus. The process making,
first starter cultivation, fermentation and
purification.
REFERENCES