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The Effect of Skimmed Milk Level on the Characteristics ofPhysicochemical and Hedonic Test of Mozzarella Cheese

This study aims to examine how the addition of skimmed milk at different levels affects the physical, chemical and hedonic test characteristics. The research was conducted using a Complete Random Design (RAL) consisting of 4 treatments, namely: control (P0); skimmed milk 2.5% (P1); skimmed milk 5% (...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Nanda Intan Maharani, Iqbal Zulfahmi Rahmat, M. Farhan Daud, Ardi Nur Ariyanto, Triana Setyawardani, Juni Sumarmono, Naofal Dhia Arkan, Irfan Fadhlurrohman
Format: Artigo
Sprache:Inglês
Veröffentlicht: Department of Agricultural Engineering, Faculty of Agricultural Technology, Universitas Brawijaya 2026-08-01
Schriftenreihe:Jurnal Keteknikan Pertanian Tropis dan Biosistem
Schlagworte:
hedonic test
mozarella cheese
ph
skimmed milk
texture
yields
Online-Zugang:https://jkptb.ub.ac.id/index.php/jkptb/article/view/12135
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