Acidification effects of starfruit (Averrhoa Bilimbi L.) on soy milk-based cottage cheese: A physicochemical and organoleptic assessment
I Ketut Budaraga,
Rera Aga Salihat,
Eddwina Aidila Fitria
Abstract:Using organic acids from citrus plants such as lemon and lime as a coagulant in soft cheese has been widely practiced. However, Wuluh starfruit (Averrhoa Bilimbi L.) is rarely used, especially in making cottage cheese from soy milk. Wuluh starfruit, which has a distinctive taste and aroma and is not shared by other citrus fruits, has the potential to be utilized in making cottage cheese. This study aimed to determine and study the effect of using a natural coagulating agent, Wuluh starfruit juice, as a coagula… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.