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The production of Blue Cheese with the Addition of Nonpathogenic Strain of Klebsiella pneumoniae and Fortification of Folic Acid and Iron
(IPB (Bogor Agricultural University), 2010)
Blue cheese is a semi-soft ripened chesee involves the growth of Penicillium roqueforti in the ripening process. Cheese has a longer ahelf life compared to raw milk and the production of cheese will give add value to the ...