The production of Blue Cheese with the Addition of Nonpathogenic Strain of Klebsiella pneumoniae and Fortification of Folic Acid and Iron

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DC Field	Value	Language
dc.contributor.author	Agustinah, Widya
dc.contributor.author	Winarno, Florentinus Gregorius
dc.date.accessioned	2011-03-24T04:55:55Z
dc.date.available	2011-03-24T04:55:55Z
dc.date.issued	2010
dc.identifier.issn	1978-3477	-
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/43092
dc.description.abstract	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 finished product, which, therefore, can benefit local dsiry farmerss in Indonesia. The objectives this study was to produce a new variant of Blue cheese which was made from a mixture of fresh cown milk (Frisian Holstein cow) and skimmed milk powder and which had a high vitamin B12, foli acid, and iron content.	en
dc.publisher	IPB (Bogor Agricultural University)
dc.relation.ispartofseries	Vol.4;No.2	-
dc.title	The production of Blue Cheese with the Addition of Nonpathogenic Strain of Klebsiella pneumoniae and Fortification of Folic Acid and Iron	en
dc.title.alternative	Microbiology Indonesia Vol.4 No.2 Tahun 2010	en
Appears in Collections:	Journal of Microbiology Indonesia

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