Browsing Food Science and Technology by Subject "cheese"
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Isolats Bakteri Indigenous Penghasil Milk-Clotting Protease untuk Fermentasi Keju
(2014-04-16)The aims of this research is to isolation of bacteria that potential to produce of milk clotting protease enzymes from fermented food that will be used as a substitute for rennet in cheese making. 1here are five food ... -
Selection of Indigenous Lactic Acid Bacteria from Indonesia for Cheese Starter
(2014-04-16)Screening of lactic acid bacteria (LAB) from Indonesia Culture Collection (InaCC) that potential as a starter culture and their application for cheese making at laboratory scale has been conducted. These isolates were ...