1. Untuk skala produksi yang lebih besar, sebaiknya dilakukan tahap standardisasi rasio kasein dan lemak pada susu untuk mendapatkan keju yang sesuai standar dan seragam.
2. Untuk penelitian selanjutnya, dengan menggunakan tahapan proses seperti yang dilakukan pada penelitian ini, disarankan untuk menggunakan BAL probiotik untuk mengetahui kestabilannya selama proses pembuatan dan penyimpanan.
3. Tahap inkubasi susu dengan starter pada pembuatan kultur kerja dan tahap inkubasi susu dengan kultur kerja pada pembuatan keju merupakan tahapan kritis karena kecepatan penurunan pH susu berbeda untuk tiap jenis mikroba. Oleh karena itu, jika akan menggunakan starter dari jenis BAL lain, sebaiknya dilakukan pengujian untuk mengetahui kecukupan waktu inkubasi.
4. Proses pembuatan keju susu kambing tidak jauh berbeda dengan keju dari susu sapi. Oleh karena itu, jika akan membuat jenis keju lain (seperti gouda, mozzarella, dan sebagainya) dengan bahan baku susu kambing, dapat mengikuti prosedur pembuatan keju yang sudah ada (yang umumnya berbahan baku susu sapi).
5.
Penggunaan rennet harus melalui pengujian untuk mengetahui waktu yang dibutuhkan hinggacurd terbentuk dan siap dipotong, kecuali untuk rennet komersial yang memang sudah memiliki takaran sendiri.
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