Evaluation of using edible coating and ripening on Dangke, a traditional cheese of Indonesia
Dangke is a traditional soft cheese from Enrekang, South Sulawesi Indonesia which is produced through heat denaturation at 85°C and enzymatic coagulation using papaya latex. The quality, microstructure and storage life of the cheese are affected by several factors such as denaturation temperature...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2017-03-01
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| Series: | Food Research |
| Subjects: |