17/11/2011

KEJU
(CHEESE)
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Keju
• bentuk konsentrat atau curd susu (whole/skim,
sebag skim) yang diperoleh dengan koagulasi
kasein oleh rennet / as laktat / enzim / asam ttt yg
lain
Dg / tanpa perlakuan lanjut pd curd oleh panas/
tekanan/ ripening
• produk pangan hasil fermentasi susu setelah
dilakukan pemisahan air dari susu yang
terkoagulasi

Klasifikasi Keju
Perbedaan proses

1. Brick 10. Cottage

2. Neufchatel 11. Romano
3. Hand 12. Whey cheese
4. Camembert 13. Cream
5. Parmesan 14. Requefort
6. Limburger 15. Edam
7. Cheddar 16. Sapsago
8. Provolone 17. Gouda
9. Trappist 18. Swiss
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Klasifikasi Keju
texture ripening
1. Very hard, ka. air 13-34% 1. Bacteria
2. Hard, 34-45% 2. Mold
3. Semi-soft, 45-55% 3. Surface microorganism
4. Soft, 55-80% 4. Combination of 1-3
5. unripened

Proses mikrobiologis, biokhemis, khemis, fisik

perubahan komposisi, struktur  flavor & tekstur

Proses Pembuatan Keju

Raw milk Store 12-20°C
Rh 80-90%;2-48 month

Pasteurized milk
Dry salt 1-9%(w/w)
72°C / 63°C

CURD
Add Starter 0.1-5%
20-35°C; 2-16 h
Ripening
pemisahan
whey

add Rennet 1:10.000

CaCl2 0,02% (w/v); 30°C;pH 6,5 Cutting (±1.5cm²)
Coagulum

cheesemaking steps:

• Treatment of Milk
• Additives
• Inoculation and Milk Ripening
• Coagulation
– enzyme
– acid
– heat-acid
• Curd Treatment
• Cheese Ripening

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Treatment of Milk

• Clarified, separated & standardized.

• pasteurization

Additives
• Calcium choride (CaCl2 ) koagulasi oleh renet
memerlukan keseimbangan ion Ca (rennetability).

• nitrates kontrol efek Clostridium tyrobutyricum (Edam,

Gouda, &Swiss).

• colour standarisasi warna (contoh : Beta-caroten).

• hydrogen peroxide alternatif pateurisasi.

• lipases pengembangan flavour (hidrolisis)

Inokulasi & Ripening

• LAB : lactic acid↓pH & membantu koagulasi, sineresis,

mencegah pembusukan & patogen, tekstur, flavour

• Inokulasi starterinkubasi 45-60’ ; 25-30°C

• Dilakukan sebelum renneting.

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Milk Coagulation
Koagulasi : pembentukan geldestabilisasi misel kasein agregasi &
membentuk network imobil dalam air & globula lemak terperangkap
dlm bentuk matrix.

• enzim : Chymosin, rennet, rennin (proteolitik)

• Asam : starter culture, pe+ gluconodeltalactone. ↓pH (5.2)

destabilisasi / agregasi misel. Acid curd > fragil darpd renet (loss of
calcium).

• heat-acid treatment: ↑suhu denaturasi whey proteinkmd tjd

interaksi dg casein. Pe+ acid, casein terpresipitasi dg whey protein.

• Renet : 76-78% protein terkoagulasi

• heat-acid : 90% protein terkoagulasi

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rennet
Kasein Para-kasein Glikomakropeptida
(169 aa) Phe 105-Met 106 (f 1-105) (f106-169)

Ca²+ , 30°C

Gel
(lemak
terperangkap)

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Koagulasi oleh rennet

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Rennin
•Terdapat pada abomasum (lambung ke 4) ternak ruminasia yg masih
menyusu (< 14 hari)
•Proteolitik
•Jika murni  menggumpalkan 5 juta bag susu per 1 bag rennin dg cepat
•pH optimal 3,8
•Rusak pd pemanasan 70oC; 14’ detik; pH 6,8–7

Rennet
•Ekstrak abomasum pd ternak rum yg dewasa ( pepsin >>)
•pH optimal 2,0
•Menggumpalkan 4.500 bag susu per 1 bag rennet
•Suhu 15°C  aktivitas turun ( > 1 – 2% / bulan)

Mikrobia (Mucor miehei, Mucor pusillus, Endothia parasitica) = Rennilase

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Rennet komersial
Abomasum

garam >> menghambat

inaktivasi komersial renet

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Faktor yg mempengaruhi penggumpalan susu oleh rennet

• pH : pH< pH susu  cepat

•[Ca] : kecepatan , kekuatan

•[rennet] : waktu

•Temperatur (opt 40-42°C), jika <15°C & > 65°C  no coagulation

• Pemanasan susu sebelumnya 65°C, jika > suhu tsb maka kekuatan &
kecepatan <<

•Penghambat : Albumin & Globulin

•Homogenisasi : Meningkatkan agregasi kasein misel  curd tension <<

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Chymosin (EC 3.4.23.4, BM 35.600, Ti 4,65 )

• pH rendah : chymosin hidrolisis banyak ikt peptida, adsorbsi chymosin

pd parakasein meningkat, tjd autokatalisis/dekomposisi
sendiri

• pH 6,7 : dpt memecah Phe-Met (105-106 K-kasein), adsorpsi

chymosin ↓

• pH tinggi : denaturasi

muatan + (positif) pd rantai peptida mempunyai afinitas tinggi thd

muatan – (negatif) pd sisi aktif enzim

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Curd Treatment
• Cutting untuk mengeluarkan whey (syneresis)
• cooking :↑temperatur menyebabkan protein matrix
mengkerutinteraksi hidrofobik ↑, untuk kontrol Rh.
• Pemisahan whey (prinsip gravity).
• Salting  untuk membentuk karakteristik pd Cheddar
(curd manipulation)
• milling, and
• pressing at high pressure (crucial).

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Cheese Ripening
• Selain fresh cheese, curd diperam pada suhu dan waktu
tttflavour, body & texture.

• Selama ripening : tjd degradasi laktosa, protein & fat

• Agen ripening :
a. bacteria & enzim dr susu
b. lactic culture
c. renet
d. lipase
e. Mould, yeast

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Kultur Starter Keju

Lactococcus lactis subsp. lactis
Cottage : soft, unripened
Lactococcus lactis subsp. cremoris
Camembert : soft, ripened
Leuconostoc mesenteroides
Caerphilly : semi-soft
subsp.cremoris

Leuconostoc mesenteroides
subsp.cremoris Gouda : semi-hard
Lactococcus lactis subsp. lactis

Lactococcus lactis subsp. cremoris Cheddar : Hard

Lactococcus lactis subsp. lactis

Streptococcus salivarius subsp.

thermophilus Parmesan : very hard
Lactobacillus helveticus
Lactobacillus delbrueckii subsp.
bulgaricus Emental : hard with ‘eyes’
Propionibacterium shermanii 21

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Komponen Flavor

Volatile acid : Format asetat, propionat, butirat

Non volatile acid : Laktat, piruvat, oksalat, suksinat

Komponen karbonil : Asetaldehid, aseton, asetoin, diasetil

Komponen lain : Asam amino / konstituen yg tbt krn

degradasi protein, lemak, laktosa ( oleh panas)

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Secara umum ada 8 jenis keju :

• Cheddar cheese,
• Streched curd cheese,
• Round eye cheese,
• White mould, surface rippened cheese,
• Blue veined cheese,
• Hard grating cheeses,
• Fresh unripened cheeses
• Other cheese

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Cheddar cheese

Leicester

Cheddar

Red Liecester

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Streched curd cheese

•Italia
•Dpt ditarik spt tali

•Pemanasan curd keju mjd lembut

•Contoh: Mozarella (ripening 1 bln), Provolone (

rip 4 -12 bln), Provolette, Scarmorze, Holoumy ,
Bocconcini

Mozarella

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Edam
Swiss

Round eye cheese

•Mata keju tbt slm ripening

•Sangat enak

•Contoh :Edam (dg wax merah), Fontina (kuning

pucat), Gouda (kuning & halus), Swiss type (mata lebih
besar, kuning dg wax kuning )

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White mould, surface ripened cheese

•Pennicillium diinokulasikan  cita rasa khas

•Proses pematangan dimulai dr permk  tengah (keju tua)

•Siap dikonsumsi jika tekstur sdh lembut

•Permk putih, ada bag kuning, sangat gurih, konsistensi spt pasta lembut

Brie, Cammembert & double/triple cream

Brie

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Blue-veined cheeses Denish blue

•Karakteristik jamur berwarna hijau-biru

•Asal Eropa (Gorgonzola, Roquefort, Danish
blue)
•Banyak diprod Australia
•Warna kuning pucat, titik2 hijau biru, tekstur
lembut, creamy, (rip 4 bln)
•Untuk salad & saus
Gorgonzola
Roquefort

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Greek Feta

Sage derby

Blue

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Limberger

Dorset blue vinny

Tilsit

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DEFECT KEJU

•Komposisi susu abnormal

•Substansi asing

•Mikroorganisme kontaminan

•Kesalahan proses

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Fisik
•Dryness : Fat <, heating > & lama

•Loose / open texture : Hole  asam<, press sebentar

•Greasy : Fat > kasein

•Lack of color : Kualitas pewarna

•Mottling : Non unformity, Perlakuan curd

Kimia
•Substansi asing : Cu, Fe

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Mikrobiologis
a. Pembusukan oleh Mold (Penicillium, Monilia, Mucor, Aspergillus)
Flavor menyimpang
b. Pembentukan gas
oleh E. coli, A serogenes, Lactose-fermenting-yeast pd awal : 2 -3
hari stl pressing
oleh Clostridium spp.
Flavor menyimpang pada eksternal-internal keju
c. Rot : Mo pd permk keju (basah)
d. Color : Mold & bakteri
e. Lain2 : susu cacat
Bitter flavor  Proteolitik bakt, rennet >>
Yeasty flavor
Rancid  mo lipolitik

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• diskolorasi Spoilage & defect

Mold

solusi:
•penutupan dengan plastik / parafin
•penyimpanan bersih
•kontrol kelembaban

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◊Pembusukan keju peram •Mold yeasts

•anaerobic-spore

•oksidasi laktat
•degradasi protein & lemak

•Penampakan fisik
abnormal
•putrid, unclean, yeasty,
flavor rancid

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• Gassiness Clostridium tyrobutyricum

mata keju abnormal

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PENGAWETAN KEJU

Pembekuan : Biaya > , perub struktur & tekstur

Pengeringan : spray :ka 3-4%

Cheddar + mentega + Na fosfat, asam laktat

Fat 35%, prot 35%, air 3%

2-3 bln ( 21°C)

Kering beku : perlu rehidrasi

(+ air 21°C -----> 5’ simpan suhu dingin)

(+ N2 –cair : -196°C)

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Preservasi keju

• penurunan pH <5,3 : mencegah pertumbuhan

bakteri pembusuk & patogen

• penggaraman 1,5-5% : menurunkan aw

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Cheese powder

•Penyimpanan mudah
•Umur simpan (>12-24 bln)  Ka air maks 4% (tdk perlu
refrigerasi)
•Biasanya dr keju cheddar (ka 36%, TS 64%)  dipotong
kecil larutkan air + emulsifier + garam  spray
dryer Cheese powder  + maltodekstrin, whey
powder, flavor dll
•Untuk Campuran adonan, saus, camp isi biskuit, snack &
bakery

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CREAM
Cream : Bag susu kaya lemak (bag atas dari susu yg dibiarkan/ disentrifugasi)
Market cream : Krim yang dikonsumsi langsung (standar komposisi & jml
bakteri)

Grade of Cream :
Light, coffee, table cream
Light wipping cream
Heavy cream/ pastry cream
Gravity separated cream
Plastic cream
: 18% fat ( tdk > 30%)
: 30-36% fat
: 36% milk fat
: krim yg naik secara alami ke permukaan
fat 10-28% ( rata-rata 20-22%)
: cream separated (65-85% fat)
fat >80% =unsalted butterbahan ice cream

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• Half and half : camp susu dan cream  homogenized (fat

11,5%, rata2 10 – 12%)
•Cream line/ depth of the layer unhomogenized milk (deep
layer of cream rich milk)
•Cream plug : Thick layer of cream di permk botol susu
naiknya fat glob yg besar/ 60-80% fat  defect HTST,
homogenized temp<)
•Whipping Cream: Dihasilkan pd step 1 proses churning
butter, stop sblm emulsi rusak & glob lemak terpisah)
•Semi-stable foam terbentuk, vol meningkat (overrun) &
little tendency for serum separation
•Tdk kurang 30% fat Kadang2 + dry skim milk/ Ca
saccharate(lime+ sugar) Viscogen stl whipped
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Approximate Composition of Cream

Light Cream (%) Whipping Cream(%)

Fat 19.00 36.00

Protein 2.94 2.20

Lactose 4.05 3.15
Ash 0.60 0.46

Water 73.41 58.19

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B U T T E R

Food product terbuat dr susu /cream/keduanya , dg /

tanpa garam, ada tambahan pewarna & mengandung
tdk kurang dr 80% lemak)

Klasifikasi
Ripened
Unripened
Salted
Unsalted

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Komposisi Standar

• Fat 80% min

• SNF in unwashed 1,6%
• SNF in washed 0,7%
• Water 16% maks
• Salt 0,5-1,0%
• pH / Fully ripened 4,6
• pH /slightly ripened 5,0-5,2

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• Fat dlm butter • Water dlm butter

– Konstituen utama (cream – Diatur dg penambahan air
konsentrasi/ flokulasi dingin
proses churning)
– Dianalisis selama churning
– Cream yg distandarisasi
biasanya 30-33% fat • Salt

– Cream <  churn lama, – Setelah drainase / stl

Cream >> menempel sisi washing granula dg air
churn – working : cukup jika garam
• SNF dlm butter terdispersi (hindari wet &
diskolorisasi slm storage)
– Protein kons < :
pencucian butter stl
draining buttermilk
– Pencucian tdk perlu jika:
air terdistribusi &
kualitas higienis bagus
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• Ripening
– Slightly Rip : Mix rip & unrip cream
– Starter 1,5% (22°C; 16 jam)
• Angka Iodine
– Indeks softness/ hardness fat
– Gram iodin yg digunakan unt menetralkan as lemak tdk jenuh dlm 100
g butter
– Hard fat (nilai iodine 28, soft fat  42)
• Starter cream
– 3-6% ( 5%), 10 – 12 jam sbl churn
– Sbl churn  fat 35 -40%
• Churning cream

– Proses agitasi konstan  flokulasi glob lemak & keluar buttermilk

• Normal salted butter
– fat 80-82%, air 5,6 -17,6%, Salt 1,2%, Protein, Ca, P 1,2% 46

• Butter :
– Vit A, D, E (fat soluble vit)
– Uniform colour
– Konsistensi smooth
– Air terdispersi merata (butir kecil)  sehingga butter
tampak kering
• Butter ripened : aroma diasetil

• Sweet Butter : Rasa cream  cooked flavor

• Butter yg dibuat dr soured cream, mempunyai:

+ Kaya aroma

hasil Butter >>

Reinfeksi stl pemanasan <

- Mudah defect oxidasi  metallic taste

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BUTTERMAKING LINE

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Raw material
Krim : Kualitas bakteriological bagus (taste & aroma tdk cacat)
Angka Iod > (Unsaturated fat >)  greasy butter  perlakuan
ripening
Tdk ada antibiotik / desinfektan
Pendinginan raw material 2-4°C s/d tahap pasteurisasi diperlukan agar
peroksidase (–)

Vacuum Deaeration :

krim dipanaskan 78°C dulu  kmd 62°C : Volatil menguap

Starter :
Streptococcus diacetilactis 0,6 – 13%
S. diacetilacis & L. citrovorum
(L. citrovorum 0,3 – 5,9% dr total bakt)
Bakt laktat : CO2, as sitrat, asetat
Butter : diacetil 49

Ice Cream

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The Chemical Make-Up of Ice Cream

• Water
• Flavorings
• Emulsifiers
• Stabilizers
• Milk Solids
• Milk Fat
• Egg yolk (sometimes)
• Diglycerides
• Monoglycerides
• Sorbitian Ester
Polysorbate 80

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How the Chemicals of Ice Cream

Come Together
• Ingredients usually pasteurized
at 155 degrees Fahrenheit (30
min)
• Thoroughly blended before
being cooled in freezer
• Mixture is whipped while
freezing and becomes filled
with air
• While in semi liquid form it is
poured into packages
• Packages stored at -25
degrees Fahrenheit where the
ice cream forms

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History of Ice Cream

• First ice desert was prepared for
the Roman Emperor Nero Claudius
Ceaser during the first century
• After the decline of Rome the
technique for making ice desserts
seems to have been lost
• 13th century Marco Polo brought
the recipe of an ice dessert with
milk to Europe from far east
• Colonist were introduced to ice
cream in the late 1600’s
• The 1st ice cream parlors were
established in New York City in the
18th century
• Ice cream was not popular until the
late 19th century
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Advances Made In Ice Cream

• Ice cream was made with
snow and fruit juices now its
made with milk and fruit juices
• The ice cream cone was
introduced in 1904 at the
Louisiana Purchase Exposition
• Toppings have been added
• New flavors have been made
• Made from different companies
• Production techniques have
been change it is now factory
made also

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Types of Ice Cream

• Home made- ice cream made from a mixture
that may or may not be cooked, before
freezing. If the mixture contains egg it should
be cooked before freezing.

• Commercial- ice cream produced in a factory,

using large-scale equipment and processes.
• Stabilizers keep ice crystals small so not grainy
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Types

• Regular Ice Cream- made from milk, sugar, flavoring,

and stabilizers; needs 8-10 % milk fat

• Premium Ice Cream- same ingredients, but 20% milk

more fat; richer in taste and texture

• Ice Milk -frozen firm milk, sugar, flavoring, and

stabilizers; 2-7% milk fat; more sugar and equal
calories due to sugar, but cost less

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continued
• Mellorine/toffuti- uses vegetable or other fat as part of
milk fat

• Frozen Custard- ice cream with egg yolk added for

richness

• Frozen Yogurt- low fat, low calorie; sweetened and

flavored yogurt is frozen and served like ice cream

• Fruit Sherbet- milk, sugar or fruit juice, stabilizer, and egg

white; 1-2 % milk fat

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Other info
• There are now low-fat and no fat ice
creams as well as no/low sugar low carb.
• Storage – store air tight or in a freezer bag
to prevent absorbing odors; keeps up to 2
months
• Nutrition
– ice cream =135 calories
– hard ice milk = 90 calories
– soft ice milk = 110 calories
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Principles
• Must be stirred while freezing so the formation of
ice crystals stay small and keep a creamy taste.
• Freezing occurs by the withdrawal of heat.
• Overrun or swell-beating of air into mixture- needs
40-50% air
• Body- firmness or resistance to rapid melting.
Home made ice cream has more body & will melt
faster
• Texture – firmness of particles, smoothness, &
lightness; size & distribution of ice crystals impt.
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