The production of Blue Cheese with the Addition of Nonpathogenic Strain of Klebsiella pneumoniae and Fortification of Folic Acid and Iron

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ISSN 1978-3477

*Corresponding author, Phone: +62-21-5703306;

Fax: +62-21-5719060; E-mail: widya.agustinah@atmajaya.ac.id

Volume 4, Number 2, August 2010
p 79-83

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AGUSTINAH ET AL.

Microbiol Indones

Table 1 Composition of blue cheese samples

Samples Code

Klebsiella pneumoniae

Premix*

T1

-

+

T2

+

-

T3

+

+

T4 (control)**

-

-

*According to the certificate of analysis issued by Fortitech AP on March
2008, the premix composed of 2.55 g/100 g thiamine, 3.96 g/100 g vitamin
B2, 1.92 g/100 g folic acid, 50.1 g/100 g iron and 31.1 g/100 g zinc.
**Control cheese (T4) was a commercial blue cheese (Viking - Danish Blue
Cheese)

Volume 4, 2010

Microbiol Indones

81

Table 2 Chemical composition (dry basis) of blue cheese after 28
days of ripening
Blue cheese samples*

Chemical

composition

T1

Dry matter (%)

41.26ae

39.26be

38.13ce

54.47d

ae

be

ce

35.19d

27.12c

52.51d

T2

Protein (%)

47.36

Fat (%)

30.85ae

T3

52.39

7.90

Vitamin B12 (ppm)

1.50a

1.07b

a

b

5.33

Iron (ppm)

36.09a

5.50

b

Ash (%)

Folic acid (ppm)

47.55

29.72be

ae

4.20

T4 (Control)

ce

9.42d

2.70c

0.00d

7.00

13.64

5.27b

c

0.11 d

102.86c

0.00d

*T1 was added with premix; T2 was added with Klebsiella pneumoniae; T3
was added with both premix and K. pneumoniae; and T4 was a commercial

blue cheese (without K. pneumoniae or premix addition).
Different superscript in each row shows significant difference (p