KEJU (Cheese)

Materi_3_SUTEL_2019
Pendahuluan
• Jenis-jenis keju di dunia telah teridentifikasi terdapat 750 jenis
(varieties) (Fox et al. 2017).

• Jenis keju dapat dibedakan menjadi dua berdasarkan coagulating agent

yang digunakan yaitu :
a) Rennet-coagulated cheese : mayoritas jenis keju ( 75% produk
keju di dunia);
b) Acid-coagulated cheese : contohnya Cottage dan Quarg (Fox et
al. 2017).
Tahapan
Pembuatan
•p
 Overview of Cheese manufacture (Fox et al. 2016)
Milk

Cheese
Milk

Coagulum
/gel

Curds
Coagulation
(rennet) Fresh Mature
Cheese Cheese

Merk komersial rennin mikroba Rennilase, Fromase, Marzyme, Hanilase, dan telah diproduksi pula rennin
dari hasil rekayasa genetik yaitu chymosins.
Mekanisme koagulasi casein oleh Rennin (Fox et al. 2016)

Rennin
Casein Para-casein Small peptides

Primary, (enzymatic phase)

Ca2+, > 200C

Secondary (non enzymatic phase)

Coagulum gel
 Produk Komersil Rennin

• Merk komersial rennin mikroba Rennilase, Fromase,

Marzyme, Hanilase, dan telah diproduksi pula rennin
dari hasil rekayasa genetik yaitu chymosins.

• Belum terdapat produk komersial rennin mikroba

dalam negeri.
Essential process steps

• Clotting of the milk

• By enzymes (calf rennet or from microbial or plant origin)
• By acid or both
• Removal of the whey
• By means of syneresis of the gel
• The resulting curd makes only up 10% to 30% of the original volume
• Acid production during manufacture
• By conversion of lactose to lactic acid
• Influence on syneresis, consistency and ripening of the cheese
Essential process steps
• Salting
• 1% to 4% of total cheese (not fresh cheeses)
• Affects durability, flavor and consistency of the cheese
• Fusion of curd grains into a coherent loaf
• Ripening
• Microbial, biochemical, chemical and physical processes are responsible for
changes in composition and structure of the cheese, hence flavor and texture
Additional process steps
• Pasteurization of the cheese milk
• Destroys micro-organisms and enzymes that are harmful for the ripening
• Removal of pathogens (Listeria; Clostridium, ...)
• 62-65°C for 30 min, better: 15-20s at 72°C

• Addition of cultures of microorganisms

• Lactic acid bacteria (LAB)
• Essential if milk has been pasteurized
• Highly desirable for raw milk cheeses
Dificulties for cheese manufacture in tropical
conditions

• The bacterial quality of the milk may be low

• The quantities of milk available are often small, and liquid consumption has
priority
• The conditions of high relative humidity and low temperature required for
proper ripening are difficult to realize
• During distribution, the product may be exposed to high temperatures,
which promotes a rapid deterioration of the product
• For these reasons, cheese production under tropical conditions is often
limited to fresh types of cheeses
Raw materials
Milk
• A satisfactory quality of the raw milk is a prerequisite for its suitability
as cheese milk (chemical and microbial quality)
• Examination by fermentation and renneting test
• Raw milk gives cheese with the richest aroma
• Pasteurization impairs the renneting ability
Rennet
• Enzyme (chymosin) derived from the stomachs of young calves,
marketed as a powder or a solution
• Sometimes other rennets from microbial or plant origin are used
(papain / bromelin)
• Strength of the rennet is expressed as the ratio of rennet to milk at
which the milk coagulates or sets in 40 min at a pH of about 6.45 at
35° C
• E.g.: a strength of 1:100.000 means that 1 g of rennet powder
coagulates 100 kg of milk
Starter culture
• Used to promote acid development
• To develop textural and flavour properties
• Essential in acid-cheese-curd-making, for the formation of a gel from
the milk casein
• Homofermentative: S. lactis, S. cremoris and S. thermophilus
• Heterofermentative: Leuconostoc
• Cultures are also responsible for part of the ripening of the cheese
CaCl2 and salpeter
• Addition of CaCl2 improves renneting and whey separartion by
enhancing the syneresis of the curd particles
• A maximum of 20g of salpeter (KNO3, NaNO3) per 100 liters of cheese
milk is added to prevent late fermentation by C. butyricum
• Nitrate is converted to nitrite which is active
Cheddar Cheese
Gauda Cheese
Emmental Cheese
Mozarella Cheese
Camembert Cheese
 Mikroba penghasil Rennin-like Protease
Mikroorganisme MCA MW Karakter Biokimia Titik potong Metode Pemurnian Referensi
(SU/ml) (kDa) pada k-kasein

Mucor pusillus QM 436 pH optimum 5,5 Pengendapan Amonnimun El-Tanboly et al. 2013
dan suhu optimum Sulfat, Gel Filtrasi Sephadex
600C, kofaktor Ca, G-100
inhibitor Na
Basillus subtilis YB 3 200 42 Metalloprotease
Basillus licheniformis USC 13 45 34 Serine protease
Paenibacillus spp strain 6470 35 Met106 – Ala107 Ammonium Sulfat Hang et al. 2016
BD3526 DEAE Sepharose Fast Flow
Cutting of the curd
Cutting of the curd
Washing and draining of the curd
Scalding
Prepressing and Cutting
moulding
Pressing
pressing
Salting/brining
Ripening
Ripening
Ripening: proteolysis
Pasta filata
Mozarella
• Mozarella merupakan salah satu jenis keju dengan
karakteristik fisik elastis. Proses pembuatan
mozarella tidak dilakukan pemeraman (ripening).
Terdapat proses strecthing setelah terbentuk curd
dengan penggunaan rennin.
Mozarella
Fasta Filata
Prosedur Kerja
• Susu segar ditambahkan skim (1, 2, dan 3 %) selanjutnya ukur
pH susu tersebut.
• Tambahkan asam sitrat (0,05%) dan ukur pH susu.
• Selanjutnya susu dipanaskan sehingga suhu susu tercapai 370C.
• Selanjutnya ditambahkan CaCl2 dengan ketentuan ( 5 g CaCl2 /
5 L susu).
• Rennin ditambahkan setelah dilarutkan dalam 10 mL aquadest
steril dengan ketentuan 1 tablet per 10 litter susu.
• Setelah rennin dimasukkan dan dihomogenkan (diaduk)
selanjutnya didiamkan selama 30 menit, dan amati
terbentuknya koagulasi susu.
• Dilakukan pemotongan curd secara bertahap dan dan
dilakukan pembuangan whey.
• Tampung whey yang terbentuk dan ukur volumenya (ml).
• Upayakan sebanyak mungkin whey yang terlepas dari curd.
• Timbang curd yang terbentuk (gram).
• Tambahkan Asam Sitrat (0,1% ), Natrium Sitrat (1%), dan NaCl
(1,5%), aduk hingga merata.
• Lakukan streching pada suhu 1000C dengan api tidak kontak
langsung dengan panci.
• Cetak dan timbang keju mozarella yang terbentuk (gram).
 Susu Segar

Penambahan asam sitrat 0,05% (v/v)

Pemanasan susu hingga tercapai suhu 370C

Penambahan enzim rennin + kofaktor CaCl2

inkubasi selama 30 menit

Cutting 1, inkubasi 15 menit

Pembuangan whey

Cutting 2, inkubasi 15 menit

Pembuangan whey

Cutting 3, inkubasi 15 menit

Pembuangan whey

Curd

Penambahan Asam Sitrat (0,1%), Natrium Sitrat (1,5%), NaCl

(1,5%) dari berat curd

Streching, 1000C

Mozarella
Processed Cheese
Processed Cheese
• Processed cheese is manufactured by applying a heat
treatment and by addition of additives (predominantly
melting salts) with a change in taste and texture
• Properties
• Prolonged shelf life
• Homogeneous product
• Easy processing
• Salts
• Polyphosphates and citrate
• Phosphates bind Ca without coagulation; a homogeneous
protein mass is obtained that remains after melting
• 2 types: a fluid and a solid processed cheese
Processed Cheese
Solid type
• Grinding of a young cheese
• Addition of 2% polyphosphate
+ 3% citrate
• Heat until 80-85°C during 4-8
minutes with addition of 10-
25% water
• Slowly cool at room
temperature
Fluid type
• Grinding of a mixture of
young, semi- and old cheeses
• Addition of 2%
polyphosphate
• Heat until 85-98°C during 8-
15 minutes with addition of
20-45% of water
• Rapid cooling in the fridge
Es Krim
Es Krim
• Es krim merupakan sistem yang sangat kompleks yang terdiri dari buih yang
mengandung gas (udara) yang terdispersi sebagai sel yang terdiri dalam
sebagian fase pembekuan secara kontinyu.

• Merupakan kelompok minuman beku yang dibuat melalui kombinasi

proses pembekuan dan agitasi sehingga tidak terbentuk kristal es yang
besar.

• Pembuatan es krim mempunyai prinsip dapat membentuk rongga udara

pada Ice Cream Mix (ICM), sehingga diperoleh pengembangan volume es
krim (over run) dan memiliki tekstur lembut.
 Berdasarkan komposisi kimia dan overrun es krim :

• Dessert Ice  kadar lemak 15%, BKTL 10%, kadar gula 15% dan overrun 110%.
• Ice Cream  kadar lemak 10%, BKTL 11%, kadar gula 14% dan overrun 100%.
• Milk Ice  kadar lemak 4%, BKTL 12%, kadar gula 13% dan overrun 50%.
• Sherbet Ice  kadar lemak 2%, BKTL 4%, kadar gula 22% dan overrun 50%.
• Water Ice (Fruit Water Ice)  kadar lemak 0%, BKTL 0%, kadar gula 22% dan
overrun 50%.
Average composition of some ice cream mixes
Berdasarkan kandungan lemak susunya, es krim dibagi
menjadi :

1. Super Premium dengan kandungan lemak 16-18%.

2. Premium dengan kandungan lemak 14%.
3. Reguler dengan kandungan lemak 12%.
4. Ekonomi dengan kandungan lemak 10%.
Menurut Muchidin dan Hartati (1975), es krim dibagi menjadi :

• Plain Ice Cream, biasanya adalah es krim vanili atau es krim yang
ditambahkan bahan penyedap dalam jumlah sedikir, seperti kopi.
• Es krim coklat, memerlukan coklat atau kakao sebagai bahan
penyedap dalam jumlah banyak. Begitu pula diperlukan lebih banyak
gula daripada plain ice cream.
• Es krim buah, merupakan es krim yang menggunakan buah-buahan.
Es krim buah biasanya mengandung lebih sedikit lemak susu.
• French Ice Cream, merupakan eskrim yang mengandung kuning telur.
Komposisi Es Krim
Komponen %
Air 63
Protein 4,6
Lemak 11,5
Laktosa 5,0
Sukrosa/Dektrosa 15,0
Stabilizer 0,25-0,5
Flavour Secukupnya
Abu 0,9
• Susu  untuk meningkatkan BK ditambahkan susu bubuk/skim
• Lemak Susu (krim)/ Lemak Nabati
• Bahan pemanis
• Emulsifier  kuning telur
• Bahan Penstabil (Stabilizer)  CMC, gelatin, pektin, agar, maizena
Tahapan Pembuatan
• Pasteurisasi
• Homogenisasi  homogenizer
• Pendinginan
• Proses pembuatan es krim (Ice Cream Maker)
• Penyimpanan (Freezing)
Ice cream process
Overrun :

VolumeEsKrim  VolumeAdonan
% overrun = 100 %
VolumeCampuran
Schematic picture of the structure of ice cream
Microstructure of ice cream
Microstructure of ice cream