QUALITY OF RENNET FROM RABBIT STOMACH DURING COLD AND FROZEN STORAGE
Problems in cheese production in Indonesia is the use of milk coagulating enzymes (rennet) for the curd formation, which is still imported. Stomach rabbit is waste of rabbit slaughtering can be used as an alternative in the cheese production. The purpose of this study was to determine the...
Main Authors: | Nurliyani, Nurliyani, Indratiningsih, Indratiningsih, Mufti Tri, Marta |
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פורמט: | Conference or Workshop Item |
שפה: | English |
יצא לאור: |
2013
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נושאים: | |
גישה מקוונת: | https://repository.ugm.ac.id/136363/1/QUALITY%20OF%20RENNET%20FROM%20RABBIT%20STOMACH%20DURING%20COLD%20AND%20FROZEN%20STORAGE.pdf |
פריטים דומים
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QUALITY OF RENNET FROM RABBIT STOMACH DURING COLD AND FROZEN STORAGE
מאת: Nurliyani, Nurliyani, et al.
יצא לאור: (2013) -
The using of extract rabbits stomach in the making goat milk cheese ripened with Lactobacillus acidophylus
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יצא לאור: (2010) -
The using of extract rabbits stomach in the making goat milk cheese ripened with Lactobacillus acidophylus
מאת: Sari, Inda Dewata, et al.
יצא לאור: (2010) -
CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT
מאת: Nurliyani, Nurliyani, et al.
יצא לאור: (2014) -
CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT
מאת: Nurliyani, Nurliyani, et al.
יצא לאור: (2014)