Determination of the expiration time of Dangke ripening cheese through physico-chemical and microbiological analysis

Abstract

Abstract Dangke ripening cheese is a dangke cheese that is processed by ripening with lactic acid bacteria to improve the taste, self-life of the product, and diversify it with new flavors. In this study, consumer tests were carried out after the packaging process and product self-life test at cold storage, room temperature, and freezing temperature, to see the product expiry period. The parameters measured were consumer acceptance, physical, chemical, and microbiological quality. The results showed that the physical characteristics of Dangke ripening with L. lactis inoculation and packaged with banana leaves and vacuum plastic were the best quality when stored at refrigerator temperatures and still not damaged until storage for 15 days, while at room temperature storage has shown a decrease quality. Frozen storage indicated that physical quality was still good for 15 days but tends to be less favored by consumers, possibly because the texture has changed.

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