Effect of Kefir Grain with Some Enzyme to Milk Protein Sedimentation in Mozzarella Cheese Process

Abstract

The objectives of this study were 1) to study the appropriate time for fermentation
of kefir grain to produce of lactic acid amount 4 levels: 0, 24, 48 and 72 hours respectively, 2) to study an appropriate quantity of lactic acid in the sedimentation of milk protein amount 4 levels: 2, 4, 6 and 8 percent, 3) to study the kind and amount of enzyme which suitable for sedimentation of milk protein; protease enzyme and renin enzyme for 4 levels: 0.02, 0.04, 0.06 and 0.08 percent and (4) to compare the difference between mozzarella and commercial mozzarella cheese with a simple difference, test by using general examiner list of 40 people.
The result found that, kefir fermentation was 48 hours at room temperature it has
lactic acid content was 0.77 percent, the pH value was 4.02, the milk was distinct
stratification of whey protein with more sour smell ostensibly for adding 8 percent of lactic acid , the milk precipitated highest in cord mass for 132 grams. For the type and quantity of renin and equals to protease enzyme with lactic acid together at 0.6 percent, it gave the highest weight of mozzarella cheese 92.33 gram per 1 liter of raw milk and yield percentage was 9.23 percent. For a comparison of the difference between mozzarella and commercial mozzarella cheese were found that the overall characteristics of both products there was no statistically significant difference at α = 0.05 level the testers weren’t different. Therefore, mozzarella cheese production process can be used for commercial production purpose.