Browsing by Subject "low fat soft cheese"

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Manajemen Proses Pembuatan Produk Intervensi Gizi dan Penetapan Flavor Terbaik pada Keju Lunak Rendah Lemak dengan Penambahan Minyak Bekatul

Fitriyah, Nurul | Damayanthi, Evy (2013)

Low-fat soft cheese which is used for nutrition intervention has perishable characteristics and generally not only have a bitter taste but also hard texture so consumer acceptance of the product is quite low. The purposes ...
Pengaruh Penggunaan Pati Sagu Resisten dan Enzim Lipase terhadap Karakterisasi Fisikokimia dan Organoleptik Keju Lunak Rendah Lemak

Rukmana, Rahayu Kania | Damayanthi, Evy | Usmiati, Sri (2013)

Low fat soft cheese usually have low textures and scents. Resistant starch as fat imitate can be used to improve the texture of cheese, while the enzyme lipase is known serves to break down or hydrolyze milk fat and give ...