Physicochemical Properties of Dangke-cheese by Different Temperature Processing and Papaya-latex as Coagulant

Abstract

Background: Dangke-cheese is a traditional product of Enrekang, South Sulawesi, made by coagulating buffalo, cow, goat, or sheep milk, heating and adding papaya latex (Carica papaya). Methods: Dangke-cheese was made from fresh-cow-milk heated at 75, 80, 85, 90, 95 and 100oC for 1 minute and added with papaya-latex 0.3, 0.4 and 0.5%. The curd was formed in a coconut-shell template, pressed until compact. Dangke-cheese was evaluated for physicochemical-properties. Result: Dangke-cheese pH increased with increasing temperature, opposite to lactic-acid %. The best Dangke-cheese quality is heated at 75oC with a papaya-latex concentration of 0.5% and contains protein 17.94%, fat 24.295%, lactose 14.12%, pH 5.93 and lactic acid 0.296%.

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