Physio-chemical, Microbiology, and Preference of Probiotic Fresh Soft Cheese Using Lactobacillus plantarum IS-10506 and Streptococcus thermophilus as Mixed Starter Culture
Probiotics are live microorganisms with various beneficial effect on human health when consumed in adequate amount. Soft cheese is one of fermented milk products involving lactic acid bacteria (LAB) which may be potential as functional food. Concentration ratios of starter culture Lactobacillus plan...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/42244 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |