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Karakteristik Keju Lunak Probiotik dari Susu Kambing dengan Koagulan Kalsium Klorida dan Kalsium Propionat
Generally, rennet is use as coagulant in cheese making. Halal status and its limited availability are some of the problems for natural rennet. This study was aimed to determine the clotting ability of calcium salts (calcium ...
Karakteristik Keju Lunak Probiotik dengan Bahan Koagulan Kalsium Klorida pada Konsentrasi yang Berbeda
Cheese is one of dairy products produce by using rennet as coagulant enzym. The use of rennet as coagulant has some problems such as limited availability and unguaranted halalness. Calcium chloride can be used as a ...
Pembuatan Granul Renet dari Abomasum Domba Lokal Muda dan Karakteristik Keju yang Dihasilkan
Rennet is a coagulant agent that widely used in cheese manufacture. Rennet was produced from extraction of lamb abomasums. Lamb is protential animals rennet resource. Data of Central Statistics Agency (BPS) showed that ...
Karakteristik Fisik dan Kimia Keju dengan Koagulan Renet Domba Lokal Muda Berbentuk Serbuk dan Tablet.
Cheese consumption trend in Indonesia is increasing year to year. As the consequences, local cheese industries is growing. The need for rennet coagulant is also increasing, but most of the rennet is still imported. On the ...