Dangke: unveiling Indonesian traditional fermented cheese from Enrekang, South Sulawesi

Journal of Ethnic Foods

Table 2 The nutritional composition of dangke

Samples	Production process	Nutritional composition (%)					References
Samples	Production process	Moisture	Ash	Crude fat	Crude protein	Carbohydrate	References
Buffalo milk dangke	Spontaneous fermentation with papaya sap as coagulant	58.28	1.83	20.71	15.57	3.60	[75]
Buffalo milk dangke	Spontaneous fermentation with papaya sap as coagulant (0.3% v/v)	52.45	2.07	27.72	14.55	3.21	[21]
Buffalo milk dangke	Starter culture addition of L. plantarum IIA-1A5 (5% w/v) with papaya sap as coagulant (0.3% v/v)	55.29	1.90	26.45	15.33	1.03	[21]
Buffalo milk dangke	Starter culture addition of L. plantarum IIA-1A5 (10% w/v) with papaya sap as coagulant (0.3% v/v)	55.09	2.01	25.56	15.18	2.16	[21]
Buffalo milk dangke	Spontaneous fermentation with papaya sap as coagulant	52.70	2.30	15.90	21.30	7.80	[48]
Cow milk dangke	Spontaneous fermentation with papaya sap as coagulant	55.00	2.10	14.80	23.80	4.30	[48]
Cow milk dangke	Starter culture addition of L. plantarum	60.65	1.94	17.31	15.42	4.68	[76]
Cow milk dangke	Spontaneous fermentation with papaya sap as coagulant	41.82	2.57	5.53	0.52	49.56	[32]
Cow milk dangke	Spontaneous fermentation with vinegar acid as coagulant (0.5% w/v) and 2% salt	35.33	1.59	11.54	0.66	50.88	[32]
Cow milk dangke	Spontaneous fermentation with vinegar acid as coagulant (0.5% w/v) and 2% salt	35.82	1.44	5.06	0.47	57.21	[32]
Cow milk dangke	Spontaneous fermentation with vinegar acid as coagulant (0.5% w/v) and 2% salt	38.59	1.21	0.76	0.66	58.78	[32]

ISSN: 2352-619X