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August 17, 2025Food ResearchOpen Access

Effects of coagulant levels and types on the physicochemical qualities of Dangke: a meta-analysis approach

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Authors

HHasmaMZMuhammad Askari ZakariahFMFailal Ulfi Mauliah

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Overview

Meta-analysis shows that coagulant type affects moisture and fat in dangke cheese, indicating quality improvement strategies.

Key Points

  • Moisture content was significantly influenced by coagulant types, with bromelain yielding the highest levels.
  • Fat content varied with coagulants; bromelain produced 32.25% fat, while acid yielded only 5.74%.
  • Protein content peaked at 20.98% with papain enzyme compared to 4.05% with acid, highlighting enzyme effectiveness.
  • Different coagulant classes notably influenced sensory attributes, enhancing overall cheese quality through strategic selection.

Cite This Study

Hasma et al. (2025) studied this question.

synapsesocial.com/papers/68af570dad7bf08b1eaddc80https://doi.org/10.26656/fr.2017.9(4).181
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