Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese
<p<The aim of this research is to fortify cheddar cheese’s nutritional value by adding tomato paste. This study transformed ultra-heat treatment (UHT) milk into cheese through cheddaring. Tomato paste was added at 5 g/L, 10 g/L, and 15 g/L during the first curd formation, together with calcium...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Putri Ramadhany [verfasserIn] Anastasia Prima Kristijarti [verfasserIn] Graciella Lorenz Susanto [verfasserIn] Geraldo Prajna [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2023 |
|---|
| Schlagwörter: |
cheddar, functional cheese, animal rennet, microbial rennet, tomato paste |
|---|
| Übergeordnetes Werk: |
In: Food ScienTech Journal - Department of Food Technology, 2020, 5(2023), 1, Seite 17 |
|---|---|
| Übergeordnetes Werk: |
volume:5 ; year:2023 ; number:1 ; pages:17 |
| Links: |
Link aufrufen |
|---|
| DOI / URN: |
10.33512/fsj.v5i1.15975 |
|---|
| Katalog-ID: |
DOAJ100689337 |
|---|
| LEADER | 01000naa a22002652 4500 | ||
|---|---|---|---|
| 001 | DOAJ100689337 | ||
| 003 | DE-627 | ||
| 005 | 20240414112902.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 240414s2023 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.33512/fsj.v5i1.15975 |2 doi | |
| 035 | |a (DE-627)DOAJ100689337 | ||
| 035 | |a (DE-599)DOAJd3221f7047544d738b7b915d77ef3a8f | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 050 | 0 | |a TP368-456 | |
| 100 | 0 | |a Putri Ramadhany |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese |
| 264 | 1 | |c 2023 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a Computermedien |b c |2 rdamedia | ||
| 338 | |a Online-Ressource |b cr |2 rdacarrier | ||
| 520 | |a <p<The aim of this research is to fortify cheddar cheese’s nutritional value by adding tomato paste. This study transformed ultra-heat treatment (UHT) milk into cheese through cheddaring. Tomato paste was added at 5 g/L, 10 g/L, and 15 g/L during the first curd formation, together with calcium chloride (CaCl<sub<2</sub<). The type of rennet (animal and microbial) was varied at 0.25 ml/L of milk. Ripening was done in one month at 4°C. According to this study, animal rennet formed curd better than microbial rennet. The addition of tomato paste slightly decreases the curd formation, with approximately 0.37 % reduction per 5 gram of tomato paste. Increasing tomato paste to 15 g/L would increase lycopene to 0.993 – 0.996 mg/100 g. The cheese produced was categorized as extra-hard and low-fat based on the percentage of Moisture Non-Fat Basis (MNFS) and Fat on Dry Matter (FDM). The addition of tomato paste reduced the pH value, resulting in increased firmness and hardness and decreased chewiness and springiness.</p< | ||
| 650 | 4 | |a cheddar, functional cheese, animal rennet, microbial rennet, tomato paste | |
| 653 | 0 | |a Food processing and manufacture | |
| 700 | 0 | |a Anastasia Prima Kristijarti |e verfasserin |4 aut | |
| 700 | 0 | |a Graciella Lorenz Susanto |e verfasserin |4 aut | |
| 700 | 0 | |a Geraldo Prajna |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i In |t Food ScienTech Journal |d Department of Food Technology, 2020 |g 5(2023), 1, Seite 17 |w (DE-627)1760609366 |x 2715422X |7 nnns |
| 773 | 1 | 8 | |g volume:5 |g year:2023 |g number:1 |g pages:17 |
| 856 | 4 | 0 | |u https://doi.org/10.33512/fsj.v5i1.15975 |z kostenfrei |
| 856 | 4 | 0 | |u https://doaj.org/article/d3221f7047544d738b7b915d77ef3a8f |z kostenfrei |
| 856 | 4 | 0 | |u https://jurnal.untirta.ac.id/index.php/fsj/article/view/15975 |z kostenfrei |
| 856 | 4 | 2 | |u https://doaj.org/toc/2685-4279 |y Journal toc |z kostenfrei |
| 856 | 4 | 2 | |u https://doaj.org/toc/2715-422X |y Journal toc |z kostenfrei |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a SYSFLAG_A | ||
| 912 | |a GBV_DOAJ | ||
| 951 | |a AR | ||
| 952 | |d 5 |j 2023 |e 1 |h 17 | ||
| author_variant |
p r pr a p k apk g l s gls g p gp |
|---|---|
| matchkey_str |
article:2715422X:2023----::hscceiapoeteotmtpseotfefn |
| hierarchy_sort_str |
2023 |
| callnumber-subject-code |
TP |
| publishDate |
2023 |
| allfields |
10.33512/fsj.v5i1.15975 doi (DE-627)DOAJ100689337 (DE-599)DOAJd3221f7047544d738b7b915d77ef3a8f DE-627 ger DE-627 rakwb eng TP368-456 Putri Ramadhany verfasserin aut Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier <p<The aim of this research is to fortify cheddar cheese’s nutritional value by adding tomato paste. This study transformed ultra-heat treatment (UHT) milk into cheese through cheddaring. Tomato paste was added at 5 g/L, 10 g/L, and 15 g/L during the first curd formation, together with calcium chloride (CaCl<sub<2</sub<). The type of rennet (animal and microbial) was varied at 0.25 ml/L of milk. Ripening was done in one month at 4°C. According to this study, animal rennet formed curd better than microbial rennet. The addition of tomato paste slightly decreases the curd formation, with approximately 0.37 % reduction per 5 gram of tomato paste. Increasing tomato paste to 15 g/L would increase lycopene to 0.993 – 0.996 mg/100 g. The cheese produced was categorized as extra-hard and low-fat based on the percentage of Moisture Non-Fat Basis (MNFS) and Fat on Dry Matter (FDM). The addition of tomato paste reduced the pH value, resulting in increased firmness and hardness and decreased chewiness and springiness.</p< cheddar, functional cheese, animal rennet, microbial rennet, tomato paste Food processing and manufacture Anastasia Prima Kristijarti verfasserin aut Graciella Lorenz Susanto verfasserin aut Geraldo Prajna verfasserin aut In Food ScienTech Journal Department of Food Technology, 2020 5(2023), 1, Seite 17 (DE-627)1760609366 2715422X nnns volume:5 year:2023 number:1 pages:17 https://doi.org/10.33512/fsj.v5i1.15975 kostenfrei https://doaj.org/article/d3221f7047544d738b7b915d77ef3a8f kostenfrei https://jurnal.untirta.ac.id/index.php/fsj/article/view/15975 kostenfrei https://doaj.org/toc/2685-4279 Journal toc kostenfrei https://doaj.org/toc/2715-422X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 5 2023 1 17 |
| spelling |
10.33512/fsj.v5i1.15975 doi (DE-627)DOAJ100689337 (DE-599)DOAJd3221f7047544d738b7b915d77ef3a8f DE-627 ger DE-627 rakwb eng TP368-456 Putri Ramadhany verfasserin aut Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier <p<The aim of this research is to fortify cheddar cheese’s nutritional value by adding tomato paste. This study transformed ultra-heat treatment (UHT) milk into cheese through cheddaring. Tomato paste was added at 5 g/L, 10 g/L, and 15 g/L during the first curd formation, together with calcium chloride (CaCl<sub<2</sub<). The type of rennet (animal and microbial) was varied at 0.25 ml/L of milk. Ripening was done in one month at 4°C. According to this study, animal rennet formed curd better than microbial rennet. The addition of tomato paste slightly decreases the curd formation, with approximately 0.37 % reduction per 5 gram of tomato paste. Increasing tomato paste to 15 g/L would increase lycopene to 0.993 – 0.996 mg/100 g. The cheese produced was categorized as extra-hard and low-fat based on the percentage of Moisture Non-Fat Basis (MNFS) and Fat on Dry Matter (FDM). The addition of tomato paste reduced the pH value, resulting in increased firmness and hardness and decreased chewiness and springiness.</p< cheddar, functional cheese, animal rennet, microbial rennet, tomato paste Food processing and manufacture Anastasia Prima Kristijarti verfasserin aut Graciella Lorenz Susanto verfasserin aut Geraldo Prajna verfasserin aut In Food ScienTech Journal Department of Food Technology, 2020 5(2023), 1, Seite 17 (DE-627)1760609366 2715422X nnns volume:5 year:2023 number:1 pages:17 https://doi.org/10.33512/fsj.v5i1.15975 kostenfrei https://doaj.org/article/d3221f7047544d738b7b915d77ef3a8f kostenfrei https://jurnal.untirta.ac.id/index.php/fsj/article/view/15975 kostenfrei https://doaj.org/toc/2685-4279 Journal toc kostenfrei https://doaj.org/toc/2715-422X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 5 2023 1 17 |
| allfields_unstemmed |
10.33512/fsj.v5i1.15975 doi (DE-627)DOAJ100689337 (DE-599)DOAJd3221f7047544d738b7b915d77ef3a8f DE-627 ger DE-627 rakwb eng TP368-456 Putri Ramadhany verfasserin aut Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier <p<The aim of this research is to fortify cheddar cheese’s nutritional value by adding tomato paste. This study transformed ultra-heat treatment (UHT) milk into cheese through cheddaring. Tomato paste was added at 5 g/L, 10 g/L, and 15 g/L during the first curd formation, together with calcium chloride (CaCl<sub<2</sub<). The type of rennet (animal and microbial) was varied at 0.25 ml/L of milk. Ripening was done in one month at 4°C. According to this study, animal rennet formed curd better than microbial rennet. The addition of tomato paste slightly decreases the curd formation, with approximately 0.37 % reduction per 5 gram of tomato paste. Increasing tomato paste to 15 g/L would increase lycopene to 0.993 – 0.996 mg/100 g. The cheese produced was categorized as extra-hard and low-fat based on the percentage of Moisture Non-Fat Basis (MNFS) and Fat on Dry Matter (FDM). The addition of tomato paste reduced the pH value, resulting in increased firmness and hardness and decreased chewiness and springiness.</p< cheddar, functional cheese, animal rennet, microbial rennet, tomato paste Food processing and manufacture Anastasia Prima Kristijarti verfasserin aut Graciella Lorenz Susanto verfasserin aut Geraldo Prajna verfasserin aut In Food ScienTech Journal Department of Food Technology, 2020 5(2023), 1, Seite 17 (DE-627)1760609366 2715422X nnns volume:5 year:2023 number:1 pages:17 https://doi.org/10.33512/fsj.v5i1.15975 kostenfrei https://doaj.org/article/d3221f7047544d738b7b915d77ef3a8f kostenfrei https://jurnal.untirta.ac.id/index.php/fsj/article/view/15975 kostenfrei https://doaj.org/toc/2685-4279 Journal toc kostenfrei https://doaj.org/toc/2715-422X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 5 2023 1 17 |
| allfieldsGer |
10.33512/fsj.v5i1.15975 doi (DE-627)DOAJ100689337 (DE-599)DOAJd3221f7047544d738b7b915d77ef3a8f DE-627 ger DE-627 rakwb eng TP368-456 Putri Ramadhany verfasserin aut Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier <p<The aim of this research is to fortify cheddar cheese’s nutritional value by adding tomato paste. This study transformed ultra-heat treatment (UHT) milk into cheese through cheddaring. Tomato paste was added at 5 g/L, 10 g/L, and 15 g/L during the first curd formation, together with calcium chloride (CaCl<sub<2</sub<). The type of rennet (animal and microbial) was varied at 0.25 ml/L of milk. Ripening was done in one month at 4°C. According to this study, animal rennet formed curd better than microbial rennet. The addition of tomato paste slightly decreases the curd formation, with approximately 0.37 % reduction per 5 gram of tomato paste. Increasing tomato paste to 15 g/L would increase lycopene to 0.993 – 0.996 mg/100 g. The cheese produced was categorized as extra-hard and low-fat based on the percentage of Moisture Non-Fat Basis (MNFS) and Fat on Dry Matter (FDM). The addition of tomato paste reduced the pH value, resulting in increased firmness and hardness and decreased chewiness and springiness.</p< cheddar, functional cheese, animal rennet, microbial rennet, tomato paste Food processing and manufacture Anastasia Prima Kristijarti verfasserin aut Graciella Lorenz Susanto verfasserin aut Geraldo Prajna verfasserin aut In Food ScienTech Journal Department of Food Technology, 2020 5(2023), 1, Seite 17 (DE-627)1760609366 2715422X nnns volume:5 year:2023 number:1 pages:17 https://doi.org/10.33512/fsj.v5i1.15975 kostenfrei https://doaj.org/article/d3221f7047544d738b7b915d77ef3a8f kostenfrei https://jurnal.untirta.ac.id/index.php/fsj/article/view/15975 kostenfrei https://doaj.org/toc/2685-4279 Journal toc kostenfrei https://doaj.org/toc/2715-422X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 5 2023 1 17 |
| allfieldsSound |
10.33512/fsj.v5i1.15975 doi (DE-627)DOAJ100689337 (DE-599)DOAJd3221f7047544d738b7b915d77ef3a8f DE-627 ger DE-627 rakwb eng TP368-456 Putri Ramadhany verfasserin aut Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese 2023 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier <p<The aim of this research is to fortify cheddar cheese’s nutritional value by adding tomato paste. This study transformed ultra-heat treatment (UHT) milk into cheese through cheddaring. Tomato paste was added at 5 g/L, 10 g/L, and 15 g/L during the first curd formation, together with calcium chloride (CaCl<sub<2</sub<). The type of rennet (animal and microbial) was varied at 0.25 ml/L of milk. Ripening was done in one month at 4°C. According to this study, animal rennet formed curd better than microbial rennet. The addition of tomato paste slightly decreases the curd formation, with approximately 0.37 % reduction per 5 gram of tomato paste. Increasing tomato paste to 15 g/L would increase lycopene to 0.993 – 0.996 mg/100 g. The cheese produced was categorized as extra-hard and low-fat based on the percentage of Moisture Non-Fat Basis (MNFS) and Fat on Dry Matter (FDM). The addition of tomato paste reduced the pH value, resulting in increased firmness and hardness and decreased chewiness and springiness.</p< cheddar, functional cheese, animal rennet, microbial rennet, tomato paste Food processing and manufacture Anastasia Prima Kristijarti verfasserin aut Graciella Lorenz Susanto verfasserin aut Geraldo Prajna verfasserin aut In Food ScienTech Journal Department of Food Technology, 2020 5(2023), 1, Seite 17 (DE-627)1760609366 2715422X nnns volume:5 year:2023 number:1 pages:17 https://doi.org/10.33512/fsj.v5i1.15975 kostenfrei https://doaj.org/article/d3221f7047544d738b7b915d77ef3a8f kostenfrei https://jurnal.untirta.ac.id/index.php/fsj/article/view/15975 kostenfrei https://doaj.org/toc/2685-4279 Journal toc kostenfrei https://doaj.org/toc/2715-422X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ AR 5 2023 1 17 |
| language |
English |
| source |
In Food ScienTech Journal 5(2023), 1, Seite 17 volume:5 year:2023 number:1 pages:17 |
| sourceStr |
In Food ScienTech Journal 5(2023), 1, Seite 17 volume:5 year:2023 number:1 pages:17 |
| format_phy_str_mv |
Article |
| institution |
findex.gbv.de |
| topic_facet |
cheddar, functional cheese, animal rennet, microbial rennet, tomato paste Food processing and manufacture |
| isfreeaccess_bool |
true |
| container_title |
Food ScienTech Journal |
| authorswithroles_txt_mv |
Putri Ramadhany @@aut@@ Anastasia Prima Kristijarti @@aut@@ Graciella Lorenz Susanto @@aut@@ Geraldo Prajna @@aut@@ |
| publishDateDaySort_date |
2023-01-01T00:00:00Z |
| hierarchy_top_id |
1760609366 |
| id |
DOAJ100689337 |
| language_de |
englisch |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000naa a22002652 4500</leader><controlfield tag="001">DOAJ100689337</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20240414112902.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">240414s2023 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.33512/fsj.v5i1.15975</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ100689337</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJd3221f7047544d738b7b915d77ef3a8f</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP368-456</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Putri Ramadhany</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2023</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a"><p<The aim of this research is to fortify cheddar cheese’s nutritional value by adding tomato paste. This study transformed ultra-heat treatment (UHT) milk into cheese through cheddaring. Tomato paste was added at 5 g/L, 10 g/L, and 15 g/L during the first curd formation, together with calcium chloride (CaCl<sub<2</sub<). The type of rennet (animal and microbial) was varied at 0.25 ml/L of milk. Ripening was done in one month at 4°C. According to this study, animal rennet formed curd better than microbial rennet. The addition of tomato paste slightly decreases the curd formation, with approximately 0.37 % reduction per 5 gram of tomato paste. Increasing tomato paste to 15 g/L would increase lycopene to 0.993 – 0.996 mg/100 g. The cheese produced was categorized as extra-hard and low-fat based on the percentage of Moisture Non-Fat Basis (MNFS) and Fat on Dry Matter (FDM). The addition of tomato paste reduced the pH value, resulting in increased firmness and hardness and decreased chewiness and springiness.</p<</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">cheddar, functional cheese, animal rennet, microbial rennet, tomato paste</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food processing and manufacture</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Anastasia Prima Kristijarti</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Graciella Lorenz Susanto</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Geraldo Prajna</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Food ScienTech Journal</subfield><subfield code="d">Department of Food Technology, 2020</subfield><subfield code="g">5(2023), 1, Seite 17</subfield><subfield code="w">(DE-627)1760609366</subfield><subfield code="x">2715422X</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:5</subfield><subfield code="g">year:2023</subfield><subfield code="g">number:1</subfield><subfield code="g">pages:17</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.33512/fsj.v5i1.15975</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/d3221f7047544d738b7b915d77ef3a8f</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://jurnal.untirta.ac.id/index.php/fsj/article/view/15975</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2685-4279</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2715-422X</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">5</subfield><subfield code="j">2023</subfield><subfield code="e">1</subfield><subfield code="h">17</subfield></datafield></record></collection>
|
| callnumber-first |
T - Technology |
| author |
Putri Ramadhany |
| spellingShingle |
Putri Ramadhany misc TP368-456 misc cheddar, functional cheese, animal rennet, microbial rennet, tomato paste misc Food processing and manufacture Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese |
| authorStr |
Putri Ramadhany |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)1760609366 |
| format |
electronic Article |
| delete_txt_mv |
keep |
| author_role |
aut aut aut aut |
| collection |
DOAJ |
| remote_str |
true |
| callnumber-label |
TP368-456 |
| illustrated |
Not Illustrated |
| issn |
2715422X |
| topic_title |
TP368-456 Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese cheddar, functional cheese, animal rennet, microbial rennet, tomato paste |
| topic |
misc TP368-456 misc cheddar, functional cheese, animal rennet, microbial rennet, tomato paste misc Food processing and manufacture |
| topic_unstemmed |
misc TP368-456 misc cheddar, functional cheese, animal rennet, microbial rennet, tomato paste misc Food processing and manufacture |
| topic_browse |
misc TP368-456 misc cheddar, functional cheese, animal rennet, microbial rennet, tomato paste misc Food processing and manufacture |
| format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
cr |
| hierarchy_parent_title |
Food ScienTech Journal |
| hierarchy_parent_id |
1760609366 |
| hierarchy_top_title |
Food ScienTech Journal |
| isfreeaccess_txt |
true |
| familylinks_str_mv |
(DE-627)1760609366 |
| title |
Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese |
| ctrlnum |
(DE-627)DOAJ100689337 (DE-599)DOAJd3221f7047544d738b7b915d77ef3a8f |
| title_full |
Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese |
| author_sort |
Putri Ramadhany |
| journal |
Food ScienTech Journal |
| journalStr |
Food ScienTech Journal |
| callnumber-first-code |
T |
| lang_code |
eng |
| isOA_bool |
true |
| recordtype |
marc |
| publishDateSort |
2023 |
| contenttype_str_mv |
txt |
| container_start_page |
17 |
| author_browse |
Putri Ramadhany Anastasia Prima Kristijarti Graciella Lorenz Susanto Geraldo Prajna |
| container_volume |
5 |
| class |
TP368-456 |
| format_se |
Elektronische Aufsätze |
| author-letter |
Putri Ramadhany |
| doi_str_mv |
10.33512/fsj.v5i1.15975 |
| author2-role |
verfasserin |
| title_sort |
physicochemical properties of tomato paste fortified functional cheddar cheese |
| callnumber |
TP368-456 |
| title_auth |
Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese |
| abstract |
<p<The aim of this research is to fortify cheddar cheese’s nutritional value by adding tomato paste. This study transformed ultra-heat treatment (UHT) milk into cheese through cheddaring. Tomato paste was added at 5 g/L, 10 g/L, and 15 g/L during the first curd formation, together with calcium chloride (CaCl<sub<2</sub<). The type of rennet (animal and microbial) was varied at 0.25 ml/L of milk. Ripening was done in one month at 4°C. According to this study, animal rennet formed curd better than microbial rennet. The addition of tomato paste slightly decreases the curd formation, with approximately 0.37 % reduction per 5 gram of tomato paste. Increasing tomato paste to 15 g/L would increase lycopene to 0.993 – 0.996 mg/100 g. The cheese produced was categorized as extra-hard and low-fat based on the percentage of Moisture Non-Fat Basis (MNFS) and Fat on Dry Matter (FDM). The addition of tomato paste reduced the pH value, resulting in increased firmness and hardness and decreased chewiness and springiness.</p< |
| abstractGer |
<p<The aim of this research is to fortify cheddar cheese’s nutritional value by adding tomato paste. This study transformed ultra-heat treatment (UHT) milk into cheese through cheddaring. Tomato paste was added at 5 g/L, 10 g/L, and 15 g/L during the first curd formation, together with calcium chloride (CaCl<sub<2</sub<). The type of rennet (animal and microbial) was varied at 0.25 ml/L of milk. Ripening was done in one month at 4°C. According to this study, animal rennet formed curd better than microbial rennet. The addition of tomato paste slightly decreases the curd formation, with approximately 0.37 % reduction per 5 gram of tomato paste. Increasing tomato paste to 15 g/L would increase lycopene to 0.993 – 0.996 mg/100 g. The cheese produced was categorized as extra-hard and low-fat based on the percentage of Moisture Non-Fat Basis (MNFS) and Fat on Dry Matter (FDM). The addition of tomato paste reduced the pH value, resulting in increased firmness and hardness and decreased chewiness and springiness.</p< |
| abstract_unstemmed |
<p<The aim of this research is to fortify cheddar cheese’s nutritional value by adding tomato paste. This study transformed ultra-heat treatment (UHT) milk into cheese through cheddaring. Tomato paste was added at 5 g/L, 10 g/L, and 15 g/L during the first curd formation, together with calcium chloride (CaCl<sub<2</sub<). The type of rennet (animal and microbial) was varied at 0.25 ml/L of milk. Ripening was done in one month at 4°C. According to this study, animal rennet formed curd better than microbial rennet. The addition of tomato paste slightly decreases the curd formation, with approximately 0.37 % reduction per 5 gram of tomato paste. Increasing tomato paste to 15 g/L would increase lycopene to 0.993 – 0.996 mg/100 g. The cheese produced was categorized as extra-hard and low-fat based on the percentage of Moisture Non-Fat Basis (MNFS) and Fat on Dry Matter (FDM). The addition of tomato paste reduced the pH value, resulting in increased firmness and hardness and decreased chewiness and springiness.</p< |
| collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ |
| container_issue |
1 |
| title_short |
Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese |
| url |
https://doi.org/10.33512/fsj.v5i1.15975 https://doaj.org/article/d3221f7047544d738b7b915d77ef3a8f https://jurnal.untirta.ac.id/index.php/fsj/article/view/15975 https://doaj.org/toc/2685-4279 https://doaj.org/toc/2715-422X |
| remote_bool |
true |
| author2 |
Anastasia Prima Kristijarti Graciella Lorenz Susanto Geraldo Prajna |
| author2Str |
Anastasia Prima Kristijarti Graciella Lorenz Susanto Geraldo Prajna |
| ppnlink |
1760609366 |
| callnumber-subject |
TP - Chemical Technology |
| mediatype_str_mv |
c |
| isOA_txt |
true |
| hochschulschrift_bool |
false |
| doi_str |
10.33512/fsj.v5i1.15975 |
| callnumber-a |
TP368-456 |
| up_date |
2024-07-03T16:07:56.711Z |
| _version_ |
1803574707978502144 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000naa a22002652 4500</leader><controlfield tag="001">DOAJ100689337</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20240414112902.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">240414s2023 xx |||||o 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.33512/fsj.v5i1.15975</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)DOAJ100689337</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)DOAJd3221f7047544d738b7b915d77ef3a8f</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP368-456</subfield></datafield><datafield tag="100" ind1="0" ind2=" "><subfield code="a">Putri Ramadhany</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2023</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">Computermedien</subfield><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a"><p<The aim of this research is to fortify cheddar cheese’s nutritional value by adding tomato paste. This study transformed ultra-heat treatment (UHT) milk into cheese through cheddaring. Tomato paste was added at 5 g/L, 10 g/L, and 15 g/L during the first curd formation, together with calcium chloride (CaCl<sub<2</sub<). The type of rennet (animal and microbial) was varied at 0.25 ml/L of milk. Ripening was done in one month at 4°C. According to this study, animal rennet formed curd better than microbial rennet. The addition of tomato paste slightly decreases the curd formation, with approximately 0.37 % reduction per 5 gram of tomato paste. Increasing tomato paste to 15 g/L would increase lycopene to 0.993 – 0.996 mg/100 g. The cheese produced was categorized as extra-hard and low-fat based on the percentage of Moisture Non-Fat Basis (MNFS) and Fat on Dry Matter (FDM). The addition of tomato paste reduced the pH value, resulting in increased firmness and hardness and decreased chewiness and springiness.</p<</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">cheddar, functional cheese, animal rennet, microbial rennet, tomato paste</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Food processing and manufacture</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Anastasia Prima Kristijarti</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Graciella Lorenz Susanto</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="0" ind2=" "><subfield code="a">Geraldo Prajna</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Food ScienTech Journal</subfield><subfield code="d">Department of Food Technology, 2020</subfield><subfield code="g">5(2023), 1, Seite 17</subfield><subfield code="w">(DE-627)1760609366</subfield><subfield code="x">2715422X</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:5</subfield><subfield code="g">year:2023</subfield><subfield code="g">number:1</subfield><subfield code="g">pages:17</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.33512/fsj.v5i1.15975</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doaj.org/article/d3221f7047544d738b7b915d77ef3a8f</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://jurnal.untirta.ac.id/index.php/fsj/article/view/15975</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2685-4279</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">https://doaj.org/toc/2715-422X</subfield><subfield code="y">Journal toc</subfield><subfield code="z">kostenfrei</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_DOAJ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">5</subfield><subfield code="j">2023</subfield><subfield code="e">1</subfield><subfield code="h">17</subfield></datafield></record></collection>
|
| score |
7.401518 |