Chemical and sensory quality of milk fermented by starter combination of Lactobacillus plantarum Dad 1, Lactococus lactis, and Yeast

Chemical and sensory quality of milk fermented by starter combination of Lactobacillus plantarum Dad 1, Lactococus lactis, and Yeast

Show other versions (1)

Lactobacillus plantarum dad13 is a typical of bacteria from "Dadih"(traditional fermented milk from West Sumatra, Indonesia). The purpose of this study was to evaluate the effect of starter combination of Lactobacillus plantarum dad13, Lactococcus lactis and yeast (Saccharomyces cerevisiae...

Full description

Bibliographic Details
Main Authors: Marya, Dina Tri, Widodo, Widodo, Nurliyani, Nurliyani, Sunarti, Sunarti
Format: Conference or Workshop Item
Language:English
Published: 2017
Subjects:
Food technology
Livestock
Online Access:https://repository.ugm.ac.id/273902/1/Proceedings%20ISTAP%202017%20%28Dina%29%20diperkecil%5B19080%5D.pdf

Internet

https://repository.ugm.ac.id/273902/1/Proceedings%20ISTAP%202017%20%28Dina%29%20diperkecil%5B19080%5D.pdf

Similar Items