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KEJU (CHEESE) 1
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 2
Klasifikasi Keju Perbedaan proses 1. 2. 3. 4. 5. 6. 7. 8. 9.
Brick Neufchatel Hand Camembert Parmesan Limburger Cheddar Provolone Trappist
10. 11. 12. 13. 14. 15. 16. 17. 18.
Cottage Romano Whey cheese Cream Requefort Edam Sapsago Gouda Swiss 3
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Klasifikasi Keju texture 1. 2. 3. 4.
ripening
Very hard, ka. air Hard, Semi-soft, Soft,
13-34% 34-45% 45-55% 55-80%
1. 2. 3. 4. 5.
Bacteria Mold Surface microorganism Combination of 1-3 unripened
Proses mikrobiologis, biokhemis, khemis, fisik perubahan komposisi, struktur flavor & tekstur 4
Proses Pembuatan Keju Raw milk
Store 12-20°C Rh 80-90%;2-48 month
Pasteurized milk 72°C / 63°C
Dry salt 1-9%(w/w)
CURD Add Starter 0.1-5% 20-35°C; 2-16 h Ripening
add Rennet 1:10.000 CaCl2 0,02% (w/v); 30°C;pH 6,5 Coagulum
pemisahan whey
Cutting (±1.5cm²)
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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
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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)
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Inokulasi & Ripening • LAB : lactic acid↓pH & membantu koagulasi, sineresis, mencegah pembusukan & patogen, tekstur, flavour • Inokulasi starterinkubasi 45-60’ ; 25-30°C • Dilakukan sebelum renneting.
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Milk Coagulation Koagulasi : pembentukan geldestabilisasi 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 proteinkmd tjd interaksi dg casein. Pe+ acid, casein terpresipitasi dg whey protein. • Renet :
76-78% protein terkoagulasi
• heat-acid :
90% protein terkoagulasi 10
Kasein (169 aa)
rennet Phe 105-Met 106
Para-kasein (f 1-105)
Glikomakropeptida (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 15
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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 mengkerutinteraksi 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 tttflavour, 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 20
Kultur Starter Keju Lactococcus lactis subsp. lactis Lactococcus lactis subsp. cremoris Leuconostoc mesenteroides subsp.cremoris
Cottage : soft, unripened Camembert : soft, ripened Caerphilly : semi-soft
Leuconostoc mesenteroides subsp.cremoris Lactococcus lactis subsp. lactis
Gouda : semi-hard
Lactococcus lactis subsp. cremoris Lactococcus lactis subsp. lactis
Cheddar : Hard
Streptococcus salivarius subsp. thermophilus Lactobacillus helveticus Lactobacillus delbrueckii subsp. bulgaricus Propionibacterium shermanii
Parmesan : very hard Emental : hard with ‘eyes’ 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 23
Cheddar cheese
Leicester Cheddar
Red Liecester 24
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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 ) 26
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 30
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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 33
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• diskolorasi
Spoilage & defect
Mold
solusi: •penutupan dengan plastik / parafin •penyimpanan bersih •kontrol kelembaban
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•Mold yeasts •anaerobic-spore
◊Pembusukan keju peram
•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
: 18% fat ( tdk > 30%)
Light wipping cream
: 30-36% fat
Heavy cream/ pastry cream
: 36% milk fat
Gravity separated cream
: krim yg naik secara alami ke permukaan
Plastic cream
: cream separated (65-85% fat) fat >80% =unsalted butterbahan ice cream
fat 10-28% ( rata-rata 20-22%)
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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 41
Approximate Composition of Cream
Light Cream (%)
Whipping Cream(%)
19.00
36.00
Protein
2.94
2.20
Lactose
4.05
3.15
Ash
0.60
0.46
73.41
58.19
Fat
Water
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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 43
Komposisi Standar • • • • • • •
Fat SNF in unwashed SNF in washed Water Salt pH / Fully ripened pH /slightly ripened
80% min 1,6% 0,7% 16% maks 0,5-1,0% 4,6 5,0-5,2 44
• Fat dlm butter – Konstituen utama (cream konsentrasi/ flokulasi proses churning) – Cream yg distandarisasi biasanya 30-33% fat – Cream < churn lama, Cream >> menempel sisi churn • SNF dlm butter – Protein kons < : pencucian butter stl draining buttermilk
• Water dlm butter – Diatur dg penambahan air dingin – Dianalisis selama churning • Salt – Setelah drainase / stl washing granula dg air – working : cukup jika garam terdispersi (hindari wet & diskolorisasi slm storage)
– Pencucian tdk perlu jika: air terdistribusi & kualitas higienis bagus 45
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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%
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Churning cream
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Normal salted butter
– Proses agitasi konstan flokulasi glob lemak & keluar buttermilk – fat 80-82%, air 5,6 -17,6%, Salt 1,2%, Protein, Ca, P 1,2%
• Butter
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:
– 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 peroksidase (–)
agar
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
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Ice Cream 50
The Chemical Make-Up of Ice Cream • • • • • • • • • •
Water Flavorings Emulsifiers Stabilizers Milk Solids Milk Fat Egg yolk (sometimes) Diglycerides Monoglycerides Sorbitian Ester Polysorbate 80 51
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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 53
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 55
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 57
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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 58
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. 59
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