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August 11, 2025Jurnal Agroekoteknologi dan Agribisnis

Characteristics of Physical, Microbiological, and Organoleptic of Dali and Fresh Cheese from Goat’s Milk during Low Temperature Storage

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Authors

AWAmalina Nur WahyuningtyasHFHaiwal FezraETEpi Taufik

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Overview

Experiment examines organoleptic characteristics in fresh cheese and dali during low temperature storage, suggesting differences in preference among consumers.

Key Points

  • Significant difference in Total Plate Count (TPC) observed between dali and fresh cheese at day 0 and 4.
  • Dali and fresh cheese were stored under low temperature conditions for 12 days to test their characteristics.
  • Organoleptic tests revealed that panelists preferred fresh cheese over dali based on sensory evaluation.
  • pH testing showed significant variations on specific days, affecting the quality of both products.

Cite This Study

Wahyuningtyas et al. (2025) studied this question.

synapsesocial.com/papers/68a360ce0a429f7973328a7chttps://doi.org/10.51852/6psdwf32
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