Evaluation of Spreadable Cheese Made with Goat’s Milk and Soymilk in Various Rations

Evaluation of Spreadable Cheese Made with Goat’s Milk and Soymilk in Various Rations

This study aimed to determine the characteristics of spreadable cheese made from goat milk (GM) and soy milk (SM) in various rations. The ratios of GM and SM were P0 (control), P1 (3:1), P2 (1:1), and P3 (1:3) (v/v), respectively. P0 was the treatment without adding SM. This study was conducted usin...

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Bibliographic Details
Main Authors: Muhammad Fajrul Arief, Abdul Manab, Lia Agustin
Format: Article
Language:English
Published: Department of Agricultural Engineering, Faculty of Agricultural Technology, Universitas Brawijaya 2025-04-01
Series:Jurnal Keteknikan Pertanian Tropis dan Biosistem
Subjects:
cream cheese
cheese spread
plant-based cheese
goat's cheese
goat's milk
keju kambing
keju oles
keju vegan
krim keju
susu kambing
Online Access:https://jkptb.ub.ac.id/index.php/jkptb/article/view/12099
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