The using of extract rabbits stomach in the making goat milk cheese ripened with Lactobacillus acidophylus
The aim of this research was to study the chemical physical quality of goat milk cheese that was made from extract rabbits stomach as coagulant and ripened with Lactobacillus acidophylus during 42 days. There are three groups of cheese ripening: 0 day, 21 days, and 42 days. The chemical qualities of...
| Autores principales: | , , |
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| Formato: | Conference or Workshop Item |
| Lenguaje: | English |
| Publicado: |
2010
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| Acceso en línea: | https://repository.ugm.ac.id/136376/1/The%20using%20of%20extract%20rabbits%20stomach%20in%20the%20making%20goat%20milk%20cheese%20ripened%20with%20Lactobacillus%20acidophylus.pdf |
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The using of extract rabbits stomach in the making goat milk cheese ripened with Lactobacillus acidophylus
Publicado 2010
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Conference or Workshop Item