By: Rahayu WP, Kusnandar F, Prayitno WE (Department of Food Science and Technology, Bogor Agricultural University)
The use of goat milk is limitedas a healthy drink in Indonesia. One of the factors that limit the consuption of goat milk is the goatte smell. The aim of this research was to apply lactic acid bacteria (Lactobacillus acidophilusFNCC-0051 and Lactobacillus caseiFNCC-0090) in the production of goat milk soft cheese in order to estimate the stability of these lactic acid bacteria during processing and storage.This research was divided into four step i.e. 1) preparation of microbial starter, 2) production of goat milk soft cheese and analyzed of chemical and microbiological changes in each step of production, 3) stability analyzed af lactic acid bacteria trough chemical, microbiological and sensory properties, and 4) nutrition and heavy metal analyzed for selected goat milk soft cheese. The result showed that the goat milk soft cheeses had white color, soft and crumbly.Lactic acid bacteriain the goat milk soft cheese reached 109cfu/gram and could be maintained for two months at 5oC. Goat milk soft cheeses could be accepted especially in term of its and sour aromacould cover the goatee smell.
Keywords: goat milk, lactic acid bacteria, soft cheese
Presented at The 4thInternational Seminar of Indonesian Society for Microbiology and IUMS-ISM Outreach Program on Food Safety, Denpasar-Indonesia.June22-24th2011