Full Fat and Low Moisture Part Skim (LMPS) Mozzarella Yield Analysis in PT Mazaraat Lokanatura Indonesia
Keywords:
Full Fat Mozzarella, , Low-Moisture Part-Skim (LMPS) Mozzarella, YieldAbstract
PT Mazaraat Lokanatura Indonesia is a company engaged in the production of cheese and creamery. In this case we will discuss about the yield of full fat mozzarella and low-moisture part-skim (LMPS) mozzarella produced in PT Mazaraat Lokanatura Indonesia. Various indicators can influence the production process and the cheese yield produced. This research aims to determine the average yield value of full fat mozzarella and low-moisture part-skim (LMPS) mozzarella which can be used to analyze factors that can influence the amount of cheese yield produced. The analysis was carried out by collecting data in the form of cooking temperature (stir & cook), amount of milk used, weight of curd formed, and calculating the yield of full fat mozzarella and low-moisture part-skim (LMPS) mozzarella produced at PT Mazaraat Lokanatura Indonesia. The average yield value for full fat mozzarella was 9.64% and tend to be unstable meanwhile the average yield value for low-moisture part-skim (LMPS) mozzarella was 11.43% with a fairly stable condition. Factors that can influence the yield value of full fat mozzarella and low-moisture part-skim (LMPS) mozzarella are human factors that are less consistent, lack of evaluation, and lack of communication, meanwhile from the method are lack of consistency and accuracy of measurement, also from the material such as milk with variability in fat and protein levels but have not through a standardization process, as well as machine factors such as inappropriate equipment temperatures and less accurate scales used.
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