The physical quality of cream cheese influenced by the addition of encapsulated Lactococcus lactis

Abstract

This study aimed to determine the best treatment of Lactococcus lactis encapsulated with gelatin and Na-Alginat at different concentrations of : T_0 0% had (w/v); T_1 1% had (w/v); T_2 2% had (w/v), and T_3 3% had (w/v). The research was conducted in Animal Product Technology Laboratory. The material used was cream cheese made from pasteurized milk and added Lactococcus lactis starter culture encapsulated. Lactococcus lactis starter was obtained from the Center for Food and Nutrition Studies, Gadjah Mada University, encapsulated with Haqiqi brand beef gelatin and Food Grade brand Na-alginate. The method of this research was an experimentally designed completely randomized design (CRD) with four treatments and three replications. The parameter observed in this research were water content, water binding power, syneresis, free oil, emulsion stability, emulsion activity, emulsion index, and turbidity of cream cheese. The result showed that the addition of Lactococcus lactis encapsulated did not have a significant effect on water content, water binding power, syneresis, free oil, emulsion stability, emulsion activity, emulsion index, and turbidity of cream cheese (P>0.05). It can be concluded that the best cream cheese was achieved with the addition of 3% Lactococcus lactis encapsulated with the 55.11% water content, 76.80% water holding capacity, 19.03% syneresis, 45.28% free oil respectively, 64.88% emulsion stability, 1.54 m^2/g emulsion activity, 3,68% emulsion index, and 2.19% turbidity.