Chemical Characteristics of Goat Cheese with Different Percentages of Mixed Indigenous Probiotic Culture during Ripening
This research was aimed to study the chemical characteristic of goat cheese that used various concentrations of probiotic starter with combinations of Lactobacillus rhamnosus TW2 and Lactobacillus plantarum TW14 isolates. The experiment was conducted with a completely randomized design with a 4 x 4...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University
2017-04-01
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| Series: | Media Peternakan |
| Subjects: | |
| Online Access: | http://medpet.journal.ipb.ac.id/index.php/mediapeternakan/article/view/13944 |