Karakteristik mikrobiologis nata de whey dikombinasikan dengan sirup whey sinbiotik selama penyimpanan
dc.contributor.author | Muh Nawawi | |
dc.date.accessioned | 2011-07-28T04:04:05Z | |
dc.date.available | 2011-07-28T04:04:05Z | |
dc.date.issued | 2007 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/49225 | |
dc.description.abstract | Whey is the aqueous phase, that is separated from the curd in cheesemaking. It contains about 50% of nutrients in the original milk, comprise soluble protein, lactase, vitamins and minerals. Whey as a byproduct from the manufacture of cheese still contains valuable nutrients, so it can be develop for the manufacture of high quality whey products. | en |
dc.publisher | IPB (Bogor Agricultural University) | |
dc.title | Karakteristik mikrobiologis nata de whey dikombinasikan dengan sirup whey sinbiotik selama penyimpanan | en |