The Process of Making Tomme de Chevre Cheese in CV. Bhumi Naraya Farm, Special Region of Yogyakarta

Abstract

The purpose of collecting this data is to know and understand and actively participate in a
series of cheese production activities from goat's milk at CV. Bhumi Nararya Farm and to find out
the obstacles and problems often faced in the cheese production process. This type of data collection
uses direct observation methods in the field obtained from CV. Bhumi Nararya Farm. The data
sources used in collecting this data were interviews with field supervisors and discussions with
employees and staff at CV. Bhumi Nararya Farm. Secondary data is obtained from various sources
such as books, journals and others. Based on the results of data collection carried out by CV. Bhumi
Nararya Farm. There are several procedures that must be carried out, namely, using PPE
equipment, preparing tools and materials, ensuring the cheese production room is sterile, the cheese
maker is in good health, standardizing the milk, heating the milk to 31°C, adding bacteria and rennet,
cutting the curd. , drain the whey, soak the cheese with salt, and carry out the aging process.