Proceedings of the 5th International Conference on Environmentally Sustainable Animal Industry (ICESAI 2024)

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Analysis of Total Plate Count in Gouda Cheese Using Different Drying Methods and Durations

Authors
Nuning Nur Laila1, *, Abdul Manab1, Hari Dwi Utami1, Lilik Eka Radiati1
1Faculty of Animal Science, Universitas Brawijaya, Malang, 65145, Indonesia
*Corresponding author. Email: nuningnu@student.ub.ac.id
Corresponding Author
Nuning Nur Laila
Available Online 18 April 2025.
DOI
10.2991/978-94-6463-670-3_11How to use a DOI?
Keywords
Gouda Cheese; Drying; Total Plate Count; Dry Roasting
Abstract

Drying is a widely used method to extend the shelf life of Gouda cheese, which is prone to microbial growth due to its high moisture and protein content. This study aimed to evaluate 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 min). 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 lower TPC (1.94 ± 0.44 Log CFU/g) than the oven method (2.57 ± 0.33 Log CFU/g). Meanwhile, the lowest value of TPC (1.58 ± 0.19 Log CFU/g) was reached by the dried Gouda cheese with a dry roasting method in 60 min drying time. In conclusion, dry roasting could be recommended for producing dried Gouda cheese.

Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 5th International Conference on Environmentally Sustainable Animal Industry (ICESAI 2024)
Series
Advances in Biological Sciences Research
Publication Date
18 April 2025
ISBN
978-94-6463-670-3
ISSN
2468-5747
DOI
10.2991/978-94-6463-670-3_11How to use a DOI?
Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Nuning Nur Laila
AU  - Abdul Manab
AU  - Hari Dwi Utami
AU  - Lilik Eka Radiati
PY  - 2025
DA  - 2025/04/18
TI  - Analysis of Total Plate Count in Gouda Cheese Using Different Drying Methods and Durations
BT  - Proceedings of the 5th International Conference on Environmentally Sustainable Animal Industry (ICESAI 2024)
PB  - Atlantis Press
SP  - 103
EP  - 107
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-670-3_11
DO  - 10.2991/978-94-6463-670-3_11
ID  - Laila2025
ER  -