EFFECT OF STABILIZER ON THE PHYSICOCHEMICAL

AND MICROBIOLOGY PROPERTIES OF WHEYGURT

Juniawati, Sri Usmiati and Agus Budiyanto

Juniawati

Indonesian Center for Agricultural Postharvest Research and Development

junia.sahib@gmail.com
INTRODUCTION
Indonesia is one of the countries in Asia with a fairly large level of cheese
consumption (Pusdatin, 2015)
According to PM Food and Dairy Consulting (2014) cheese consumption in
Asia increased from 2000 to 2012 by 55% and is expected to increase
become 182% in 2020.
 Some local industries has already produced cheese such as “Mazaraat
 Cheese” in Yogyakarta, “Indrakila Cheese” in Boyolali, “Baros Cheese” in
Sukabumi.
The development of cheese factory in Indonesia has an effect on the
increasing amount of whey produced.
• Whey is a clear, greenish-yellow liquid obtained by filtering and
pressing the curd during the cheese processing.
• Cheese yield is commonly around 10-15 % and whey is around 85-90 %
of all milk processed into cheese. The average production of the
cheese industry in Indonesia is 30-50 kg per day from 500 liters of
fresh milk and it produced 270-450 liters of whey
• The Cooperative of South Bandung Farmers produce whey around
3000-6000 liters per week.
• Whey contains 50,000 mg/L Biochemical Oxygen Demand (BOD) and
80,000 mg/L Chemical Oxygen Demand (COD) which can cause
environmental pollution.
• Whey still composed of 45-50 g/L lactose and 7-9 g/L protein. Whey
also contains essential amino acid and nonessential amino acid.

Wheygurt has the same Wheygurt This research :

appearance with yoghurt drink. Cheese whey contain to study the effect of stabilizer
But there is a slight difference 93,66 % water to improve quality of wheygurt.
in yoghurt processing Need stabilizer
MATERIALS AND METHODS
Materials
Fresh milk, whey, commercial stabilizers (pectin, carboxymethylcellulose, gelatin, and corn starch), starter
Bi-proyo (Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus casei, Bifidobacterium
longum)
Experimental Design
The experiment was designed with a completely randomized design with stabilizer as treatments (pectin,
carboxymethylcelllulose, gelatin and corn starch) and was repeated 3 times. The observed
physicochemical variables of this study were pH, syneresis, total solid, protein and microbiology variable
was total lactic acid bacteria.
Statistical Analysis
ANOVA were used to analyze physicochemical and microbilogy data. Duncan’s Multiple Range Test
(DMRT) was conducted if there any significant diversity to determine the difference between treatment
Wheygurt processing

STABILIZER WHEY MILK PASTEURIZATION

SUGAR (5-10 %)
0,3- 0,5 % PASTEURIZATION

COOLING TO COOLING TO
INOCULATION
370—40 0C 37-400C STARTER 3-5 %

FERMENTATION
18-24 HOURS

MIXING
YOGHURT
WHEY (40-50%):YOGHURT (50-60%)

WHEYGURT
RESULT
Table 1. Physical properties of wheygurt

Remarks : D-0 = start day of storage; D-21 = 21 days after storage

Table 2. Chemical properties of wheygurt

Table 3. Microbial properties of wheygurt

meets the probiotic population according to FAO is 106-108 CFU/ml.

CONCLUSIONS
 Wheygurt is a new dairy product that has the potential to be developed because
it’s benefits
 In wheygurt processing, we need a stabilizer to improve quality of wheygurt
 Gelatin is the best stabilizer of wheygurt for 21 days in cold storage
because there is no syneresis and the lowest decrease of total lactic acid
bacteria (0,003 CFU/ml)
THANK YOU