MODEL OF GROWTH OF CULTURE STARTER IN CHEESE FERMENTATION
Cheese is one of the main dairy products are formed by coagulation of milk by rennet (a digestion enzyme in the stomach of animals that producing milk). The various of Cheese products determined from the type of milk, method of coagulation, temperature, method of cutting, drying, heating, as well as...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/16074 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
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