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(1)OPTIMIZATION OF PAPAIN ENZYME UTILIZATION Page 48 of 57 FOR NON-RENNET CREAM CHEESE PRODUCTION Hadi Prasetyo 4

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OPTIMIZATION OF PAPAIN ENZYME UTILIZATION Page 48 of 57 FOR NON-RENNET CREAM CHEESE PRODUCTION

Hadi Prasetyo 4. REFERENCES

Amri, E. and F. Mamboya. 2012. Papain, a Plant Enzyme of Biological Importance:

A Review. American Journal of Biochemistry and Biotechnology 8(2): 99-104.

Barry A. L., A. Y. Tamime. 2010. Technology of Cheesemaking, 2nd Edition. New Jersey, USA: Wiley-BlackwellPublishing

Cheng S. G., T. Nellenback, J.L. Fultz. 2011.Standard of Identity Cream Cheese That is Flowable at Refrigerated Temperature and Method of Making Same.United States Patent No: US 7,959,964.

Diouf, L., N. Mallaye, M. Mbengue, A. Kane, and A. Diop. 2012. Carina papaya leaves: a substitute for animal rennet in cheese-making tradition. J. Nat. Prod. Plant Resources 2(4) 517-523.

Everett D.W. and M.A.E Auty. 2008. Cheese Structure and Current Methods of Analysis. Int. Dairy Journal (18):759-773.

Horne, D.S. 2007.Casein interactions: Casting light on the black boxes, the structure in dairy products. Int. Dairy J1998(8)171–177.

Nomenclature Committee of the International Union of Biochemistry. 1979. Units of Enzyme Activity. Eur. J. Biochem. 97: 319-320.

Kingsley, K. F. 2008.The Home Creamery. North Adams MA 01247, USA: Storey Publishing LLC.

Ledenbach,L.H., and R.T. Marshall. 2009. Microbial Spoilage of Dairy Products.

Illinois 60025, USA:Springer Science Business Media.

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OPTIMIZATION OF PAPAIN ENZYME UTILIZATION Page 49 of 57 FOR NON-RENNET CREAM CHEESE PRODUCTION

Hadi Prasetyo Orwa C, A Mutua, R. Kindt,R. Jamnadass, S. Anthony. 2009. Agroforestree Database:A Tree Reference and Selection Guide Version 4.0 World Agroforestry Centre, Kenya.

Ozcan, T. and E. Kurdal. 2012. The Effects of Using a Starter Culture, Lipase, and Protease Enzymes on Ripening of Mihalic Cheese. Int. J. Dairy Technol., 65(4): 585- 593.

Rahman, S. 2014. Studi pengembangan dangke sebagai pangan lokal unggulan dari susu di kabupaten Enrekang. J. AplikasiTeknologiPangan 3(1) 20-25.

Ramasubramanian L., D.A. Bruce, H. C. Deeth. 2012. Heat-Induced Coagulation of Whole Milk by High Levels of Calcium Chloride. Int. Journal of Dairy Technology 65(2) 183-190.

Smit, G., A. Bart, J.M. Wim. 2005. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products.FEMS Microbiology Reviews 29(2) 591-610.

Tacker, M., C. Jamaetner, B. Wepner, 2002. Determination of microbial contamination of plastic cups for dairy products and utilization of electron beam treatment for sterilization. J. Food Additives and Contaminants 19(4): 174-184.

Walker, C. W. and R.R. Theodore. 2005. The Practice of Soft Cheesemaking - A Guide to the Manufacture of Soft Cheese and the Preparation of Cream for the Market.Warwickshire, England:Read Country Book.

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