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Kualitas Mikrobiologis Susu Sebelum dan Sesudah Pasteurisasi
(2013)
The aim of this study was to observe the total number of bacteria, Staphylococcus aureus and coliform in pasteurized and unpasteurized milk, which used as the raw material of cheese in the milk processing industry. Samples ...
Kualitas Mikrobiologis Susu Segar sebagai Bahan Baku Keju
(2012)
The aim of this study was to observe microbiological quality of fresh milk as the raw material of cheese. There were 35 milk samples taken from six farms. The total count of microorganisms, Staphylococcus aureus, and ...