Peningkatan Kualitas Yoghurt Dari Susu Kambing Dengan Penambahan Bubuk Susu Skim Dan Pengaturan Suhu Pemerahan
The experiment was targeted to make yoghurt from goats milk as an alternatif milk preservative and prepare yoghurt which good quality in texture, flavour and taste. The starter of yoghurt were Streptococcus thermophilus and Lactobacillus bulgaricus. The experiment used two treatment on yoghurt from...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article PeerReviewed |
| Language: | Indonesian Indonesian |
| Published: |
Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Airlangga
2009
|
| Subjects: | |
| Online Access: | http://repository.unair.ac.id/87324/1/Bukti%20C%2014.%20Peningkatan%20Kualitas%20Yoghurt%20Dari%20Susu%20Kambing%20.....pdf http://repository.unair.ac.id/87324/2/Peer%20review%20C%2014.pdf http://repository.unair.ac.id/87324/ http://www.journal.unair.ac.id/filerPDF/05%20vol%208%20no%203%20Des%202009%20FKH%20_helmi_%20185-192.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universitas Airlangga |
| Language: | Indonesian Indonesian |