CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT

CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT

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Rabbit stomach is waste from rabbit slaughtering that has the potential to be used as an alternative source of rennet for cheese production. The purpose of this study was to determine the effect of ripen‐ ing by using Lactobacillus acidop...

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Bibliographic Details
Main Authors:	Nurliyani, Nurliyani, Astuti, Sulvia Dwi, Indratiningsih, Indratiningsih
Format:	Conference or Workshop Item
Language:	English
Published:	2014
Subjects:	Agricultural Land Management Agronomy Livestock
Online Access:	https://repository.ugm.ac.id/135363/1/CHEMICAL%20%20AND%20%20FREE%20%20FATTY%20%20ACID%20%20COMPOSITION%20%20OF%20%20GOAT%20%20%20MILK%20%20CHEESE%20%20%20RIPENED%20%20%20WITH%20%20Lactobacillus%20%20acidophilus%20%20AND%20%20EXTRACT%20%20RABBIT%20%20%20STOMACH%20%20AS%20%20CO%E2%80%90AGULANT%20%20.pdf

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https://repository.ugm.ac.id/135363/1/CHEMICAL%20%20AND%20%20FREE%20%20FATTY%20%20ACID%20%20COMPOSITION%20%20OF%20%20GOAT%20%20%20MILK%20%20CHEESE%20%20%20RIPENED%20%20%20WITH%20%20Lactobacillus%20%20acidophilus%20%20AND%20%20EXTRACT%20%20RABBIT%20%20%20STOMACH%20%20AS%20%20CO%E2%80%90AGULANT%20%20.pdf