Protein Profile of Fresh Cheese with Lime Juice as Acidifier
A researh about the making of fresh cheese used lime juice as an acidifier compared to citric acid has been done. The research was aimed to learn the potency of lime juice as acidifier in the making fresh cheese and to know about its protein profile. The experiment was designed by completely randomi...
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| Format: | Article |
| Language: | Indonesian |
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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/109 |