Physical, Microbial, and Chemical Qualities of Dangke Produced by Different Temperatures and Papain Concentrations
Dangke, a dairy product of cow or buffalo, is a traditional food of Enrekang, South Sulawesi Province. Addition of papain in dangke preparation is responsible for the formation of solid texture of dangke. This study was aimed to find optimum conditions (temperature and concentration of papain enzyme...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University
2017-04-01
|
| Series: | Media Peternakan |
| Subjects: | |
| Online Access: | http://medpet.journal.ipb.ac.id/index.php/mediapeternakan/article/view/13599 |