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...

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Bibliographic Details
Main Authors: Mustofa Helmi Effendi, Sorini Hartini, A.M. Lusiastuti
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
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Institution: Universitas Airlangga
Language: Indonesian
Indonesian
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