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Penentuan Konsentrasi Optimum Ekstrak Daun Pepaya dan Bakteri Asam Laktat sebagai Substitusi Rennet dalam Penggumpalan Susu
(2013)
Casein precipitation or known as milk coagulation is the fundamental concept in cheese manufacturing. Up until now rennet is preferred as predominant coagulant, not merely able to coagulate milk in brief time, yet it is ...
Validasi dan verifikasi metode analisis bakteri asam laktat pada produk susu
(2013)
Lactic acid bacteria (LAB) is a group of bacteria that capable converting carbohydrates (glucose) into lactic acid and mostly grow at facultatif anaerobic condition. At present, the most widely method used to enumerate LAB ...