The effect of starter concentration variations and rennet on cheese characteristics of cow milk

Acidification and coagulation are important processes in making the cheese from cow’s milk. The concentration of starter and rennet affect the characteristics of the cheese. This study aimed to determine the effect of starter and rennet concentrations on the cheese of good quality and then determine the yield, water content, protein content, and organoleptic test of its cheese. Variation of starter was applied in the concentration of 1%, 2%, and 3% (v/v), and the rennet at different concentrations (0.010%; 0.025%; and 0.040%(v/v)). ANOVA and Kruskal-Wallis test results showed that the concentration of starter and rennet affected the color, texture, and protein content, while the rennet concentration only affected the water content (P 0.05). Mann-Whitney Test results indicated that the cheese produced a soft texture, yellowish-white color, the characteristic aroma of cheese, and the typical saltiness of the cheese. The cheese yield, water content, and protein content produced were 13.46-19.19%, 50.87-66.05%, and 3.86-9.73%, respectively.