Evaluation of using edible coating and ripening on dangke, a traditional cheese of Indonesia

Abstract

Dangke is a traditional soft cheese from Enrekang, South Sulawesi Indonesia which is produced
\nthrough heat denaturation at 85??C and enzymatic coagulation using papaya latex. The quality,
\nmicrostructure and storage life of the cheese are affected by several factors such as denaturation
\ntemperature, enzyme concentration, moulding pressure, coating, and ripening. The objective
\nof this study was to evaluated of using edible coating and ripening on Dangke cheese. The
\nexperiment was conducting using factorial design with five replications. The experimental
\nvariables were the type of edible coating used (agar, CMC and bee wax) and the length of
\nripening (10, 20 and 30 days). Parameter was measured hardness, microstructure, and sensory
\nevaluation. The overall result indicated that the use of edible coating can extend the shelf life,
\nincrease hardness, and more compact microstructure. Sensory evaluation also indicated that
\nthe cheese coated with film forming edible materials had had white color, more milk like smell
\n(smelly milk), and smoother texture.

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