Total plate count analysis of Gouda cheese with different drying method and drying time Nuning Nur Laila, Abdul Manab, Hari Dwi Utami, Lilik Eka Radiati
Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
Abstract
Drying is an effective method to increase the shelf life of Gouda cheese due to its high moisture and protein contents, which are ideal for the growth of microorganisms. This study aimed to measure the microbial content of Gouda cheese dried using different drying methods and drying time. The 2x2 factorial design was used: drying method (oven and dry roasting) and drying time (60 and 120 minutes). The observed variable was the Total Plate Count (TPC). As a result, only the different drying methods showed a significant influence (p<0.01) on the TPC of dried Gouda cheese. The dry roasting method had a lower TPC (1.94 Log CFU/g) than the oven method (2.57 Log CFU/g). Meanwhile, the lowest value of TPC (1.58 Log CFU/g) was reached by the dried Gouda cheese with a dry roasting method in 60 minutes drying time. In conclusion, the dry roasting method could be recommended for producing dried Gouda cheese.
Keywords: Gouda cheese, drying, Total Plate Count, dry roasting
Topic: Animal Products and Sustainable Post-Harvest Technology
