Lienda Aliwarga
Milk and dairy products have an important role in meeting the body's needs such as minerals and vitamins. The low willingness of parmesan cheese in Indonesia caused the price of parmesan cheese high enough compared to other types of cheese. The purpose of this activity produces parmesan cheese using ultrafiltration membrane to standardize protein and fat levels in milk. The method in this study Bradford Protein Assay, and the preparation of bacterial culture in the form of Lactococcus Lactis, Streptococcus Thermophilus, Lactobacillus Casei, and Lactobacillus Helveticus. Second, the standardization stage of milk through the addition of NDM (Nonfat Dry Milk) so that the ratio of protein: milk fat. The results of the optimum condition of the making of parmesan cheese without membrane are determined by doing milk fermentation in 3 variations of each bacterial concentration and 3 variations of fermented temperature. The making of parmesan cheese without the membrane has the optimum condition of fermented temperature 42.8�C and the concentration of each bacterium of 0.228%. Predictions for acquisition of parmesan cheese making without membrane is 12 grams, organoleptic value of 3.1, minimum fermentation time for 2.2 hours, and minimum water content of 0.79. Keywords: Cheese permission, fermentation condition, manufacture without membrane.
Application of appropriate technology
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