Physical, Chemical and Microbial Characteristic of Gouda Cheese Using Propolis (Apis milifera Liguistica) as Coating Material
Gouda cheeses were coated with different coating materials consist of pliol, beeswax, and beeswax containing different concentration of propolis by 0,2, 0,4 and 0,8% and stored during ripening at 10oC period. The result showed that no different of moisture, fat and protein content, hardness, pH...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
University of Brawijaya
2012-02-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/175 |