Effect of Different Heating Temperatures and Acetic Acid Concentrations on Physical Quality of Curd as an Ingredient for Milk Nuggets
Effect of Different Heating Temperatures and Acetic Acid Concentrations on Physical Quality of Curd as an Ingredient for Milk Nuggets
Elly Farida1,3, Abdul Manab1, Mashudi1, Retno Budi Lestari2, Lilik Eka Radiati1*
Figure 1:
The texture of the curd with the treatment of heating temperatures and acetic acid concentrations (S1= 75 0C; S2= 80 0C; S3= 85 0C; A1= 0.2 M; A2= 0.4 M; A3= 0.6 M).
Equation 1
Equation 2
