Analysis Of The Parmesan Geese Industry

Milk is a nutritionally rich food that also proves beneficial to health. Nowadays, it is often to find diversified milk products with various flavors and forms and a longer shelf life. One such product is cheese, which is universally understood as a coagulated milk protein formed due to enzyme activity and whey separation (Robinson and Wilbey, 2008). There are multiple cheese categories in the world, commonly classified according to their water content. The focus of this study is Parmesan cheese, famous for its particular strong aroma and flavor, hard texture, and high protein content. According to Indonesian Ministry of Trade (2017), Indonesia spends upwards of US$ 100.000 annually to import cheese from other countries despite its high milk production level. There are two major problems hindering current Parmesan cheese industry
First, Parmesan cheesemaking usually requires around 2 years in aging time in order to achieve desired characteristics (Wilkinson, 1993). The other one is the fact that rennet has not been commercialized yet in Indonesia. Imported rennet then drives the Parmesan cheesemaking manufacturing cost further up, driving potential investors away. Four major constituents in milk that play significant role in cheesemaking are casein, whey, lactose, and fat. Casein, accounting for 75-80% of total protein in milk, is present in form of micelles constituted of α-, β-, and κ-casein (Trejo, 2012). The presence of κ-casein stabilizes both α- and β-casein and prevents coagulation. However, κ-casein is inactivated upon rennet addition to the milk, allowing casein micelles to interact and form coagulates called “curd” while entrapping whey and fat globules inside. According to Fox, et al. (2000), an enzyme