Study the effect of the concentration of lemon juice and coagulation time on the texture of the cheese

Oct 13, 2025 by talynt.org 139 views

Organoleptic Test on Cheese from Goat Milk with Lemon Juice Coagulants (Citrus limon) Based on the Length of Storage

Introduction

The art of cheese-making has been a cornerstone of human culture for centuries, with various techniques and ingredients being used to create a wide range of flavors and textures. One of the most crucial steps in the cheese-making process is the coagulation of milk, which is typically achieved using rennet, an enzyme derived from the stomach lining of young animals. However, with the growing demand for animal-friendly and sustainable products, researchers have been exploring alternative coagulants, such as lemon juice, to replace traditional rennet. This study aims to investigate the effect of lemon juice on the quality of cheese produced from goat milk and to determine the optimal storage time for this type of cheese.

Background

Goat milk is a popular choice for cheese production due to its unique flavor and nutritional profile. However, the use of traditional rennet in the cheese-making process has raised concerns about animal welfare and the environmental impact of large-scale rennet production. Lemon juice, on the other hand, is a readily available and inexpensive alternative that has been shown to possess coagulant properties. The citric acid present in lemon juice can separate milk protein (casein) from milk liquid (whey), forming a lump that is the basis of making cheese.

Methodology

This study employed a complete factorial design of 4 x 4 with two replications to investigate the effect of lemon juice level and storage time on the quality of cheese produced from goat milk. The two factors studied were:

Factor A: Lemon juice level, with four levels: A0 (0.01% Rennet), A1 (5% lemon juice), A2 (10% lemon juice), and A3 (15% lemon juice)
Factor B: Storage time, with four levels: B0 (0 days), B1 (5 days), B2 (10 days), and B3 (15 days)

The organoleptic tests were carried out to assess the quality of cheese based on color, aroma, and preference level. The results showed that the best treatment was achieved at 15% lemon juice level (A3) and a 15-day storage time (B3), producing goat cheese with optimal color, aroma, and preference level.

Why Does Lemon Juice Potentially Replace Rennet?

Lemon juice is rich in citric acid, which plays an important role in the process of milk coagulation. Citric acid can separate milk protein (casein) from milk liquid (whey) and form a lump that is the basis of making cheese. This makes lemon juice a promising alternative to traditional rennet.

The Advantage of Using Lemon Juice

The use of lemon juice as an alternative to rennet offers several advantages:

Animal-friendly alternative: Traditional rennet is produced from enzymes found in the stomach of a calf. The use of lemon juice as an alternative provides more animal-friendly and ethical choices.
Extensive availability: Lemon is easy to find in various regions and is a relatively cheap material.
Unique taste: Lemon juice can give a distinctive aroma and taste to goat cheese, adding an interesting dimension of taste.

Further Development

This research opens new opportunities for the development of goat cheese using lemon juice. Further research needs to be done to:

Study the effect of the concentration of lemon juice and coagulation time on the texture of the cheese: This will help to optimize the cheese-making process and improve the quality of the final product.
Developing optimal fermentation methods to produce goat cheese with delicious taste and desired texture: This will enable the production of high-quality goat cheese with a unique flavor and texture.
Check the stability and safety of goat cheese storage with lemon juice in a longer period of time: This will ensure that the cheese remains safe and stable for consumption over an extended period.

Conclusion

The use of lemon juice as an alternative to rennet in making goat cheese is a promising innovation that offers several advantages, including animal-friendly and sustainable production. This study has shown that lemon juice can produce high-quality goat cheese with optimal color, aroma, and preference level. Further research is needed to optimize the cheese-making process and improve the quality of the final product. With the growing demand for sustainable and animal-friendly products, the use of lemon juice as an alternative to rennet is expected to open the way for innovation and development of goat cheese products that are more environmentally friendly, ethical, and delicious.

References

[1] [Author's Name]. (Year). Title of the thesis. University Name.
[2] [Author's Name]. (Year). Title of the article. Journal Name, Volume(Issue), pp. Page Numbers.

Abstract

This study investigates the effect of lemon juice on the quality of cheese produced from goat milk and determines the optimal storage time for this type of cheese. The results show that the best treatment was achieved at 15% lemon juice level and a 15-day storage time, producing goat cheese with optimal color, aroma, and preference level. The use of lemon juice as an alternative to rennet offers several advantages, including animal-friendly and sustainable production. Further research is needed to optimize the cheese-making process and improve the quality of the final product.
Q&A: Organoleptic Test on Cheese from Goat Milk with Lemon Juice Coagulants (Citrus limon) Based on the Length of Storage

Frequently Asked Questions

We have received many questions from readers about our recent study on the use of lemon juice as an alternative to rennet in making goat cheese. Below are some of the most frequently asked questions and our responses.

Q: What is the purpose of using lemon juice as an alternative to rennet in making goat cheese?

A: The purpose of using lemon juice as an alternative to rennet is to provide a more animal-friendly and sustainable option for cheese production. Traditional rennet is produced from enzymes found in the stomach of a calf, which raises concerns about animal welfare. Lemon juice, on the other hand, is a readily available and inexpensive alternative that can be used to coagulate milk and produce cheese.

Q: How does lemon juice work as a coagulant?

A: Lemon juice contains citric acid, which plays an important role in the process of milk coagulation. Citric acid can separate milk protein (casein) from milk liquid (whey) and form a lump that is the basis of making cheese.

Q: What are the advantages of using lemon juice as an alternative to rennet?

A: The use of lemon juice as an alternative to rennet offers several advantages, including:

Animal-friendly alternative: Traditional rennet is produced from enzymes found in the stomach of a calf. The use of lemon juice as an alternative provides more animal-friendly and ethical choices.
Extensive availability: Lemon is easy to find in various regions and is a relatively cheap material.
Unique taste: Lemon juice can give a distinctive aroma and taste to goat cheese, adding an interesting dimension of taste.

Q: What are the limitations of using lemon juice as an alternative to rennet?

A: While lemon juice is a promising alternative to rennet, there are some limitations to its use. For example:

Lemon juice may not provide the same level of coagulation as traditional rennet, which can affect the texture and quality of the cheese.
The use of lemon juice may require adjustments to the cheese-making process, such as changes to the temperature, pH, or coagulation time.

Q: What are the potential applications of using lemon juice as an alternative to rennet?

A: The use of lemon juice as an alternative to rennet has several potential applications, including:

Production of animal-friendly and sustainable cheese products
Development of unique and distinctive cheese flavors
Expansion of cheese production to new regions and markets

Q: What is the next step in the research on using lemon juice as an alternative to rennet?

A: The next step in the research on using lemon juice as an alternative to rennet is to further optimize the cheese-making process and improve the quality of the final product. This will involve studying the effect of the concentration of lemon juice and coagulation time on the texture of the cheese, as well as developing optimal fermentation methods to produce goat cheese with delicious taste and desired texture.

Conclusion

The use of lemon juice as an alternative to rennet in making goat cheese is a promising innovation that offers several advantages, including animal-friendly and sustainable production. While there are some limitations to its use, the potential applications of lemon juice as an alternative to rennet are vast and exciting. We hope that this Q&A article has provided valuable information and insights for readers interested in this topic.

References

[1] [Author's Name]. (Year). Title of the thesis. University Name.
[2] [Author's Name]. (Year). Title of the article. Journal Name, Volume(Issue), pp. Page Numbers.

Abstract

This Q&A article provides answers to frequently asked questions about the use of lemon juice as an alternative to rennet in making goat cheese. The article discusses the purpose and advantages of using lemon juice as an alternative to rennet, as well as the limitations and potential applications of this innovation. The next step in the research on using lemon juice as an alternative to rennet is also discussed.