부산대학교 도서관

Dancees cheese is the development of Dangke cheese through the innovation by Lactococcus lactis starter culture inoculation, ripening technology, and bee wax coating. The cheese is still at the testing stage for the public to clarify the feasibility of the product, through consumer perceptions after going through the stages of testing the physical, chemical, microbiological, organoleptic quality, and product expiration. Dancees cheese was tested on 113 respondents with age variations from 5 years to 60 years, consisting of men and women. Questionnaire respondents were analyzed, indicating that 84.4% of respondents liked cheese, indicating that the target consumers chosen to answer further questions were suitable. Respondents who answered like (with variations in answers from very much like, very like, and like) were 91.4%. All respondents (100%) stated that the cheese product was very promising to be developed as a high-protein food after Covid 19 Pandemi era. Furthermore, 95.7 of the consumers stated that the cheese has nice packaging, but there were still consumers who stated that the packaging was not good (4.3%). The results of the analysis of respondents' answers after they tasted Dancees cheese became the main consideration for the development of this cheese until it was ready to start-up in the new Indonesian cheese industry. [ABSTRACT FROM AUTHOR]