CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT

CHEMICAL AND FREE FATTY ACID COMPOSITION OF GOAT MILK CHEESE RIPENED WITH Lactobacillus acidophilus AND EXTRACT RABBIT STOMACH AS CO‐AGULANT

Rabbit   stomach   is   waste  from  rabbit   slaughtering  that   has  the   potential   to   be  used  as   an  alternative   source   of   rennet   for  cheese   production.  The   purpose  of   this   study  was  to   determine  the   effect  of   ripen‐ ing   by  using  Lactobacillus   acidop...

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Bibliographic Details
Main Authors: Nurliyani, Nurliyani, Astuti, Sulvia Dwi, Indratiningsih, Indratiningsih
Format: Conference or Workshop Item PeerReviewed
Language:English
Published: 2014
Subjects:
Agricultural Land Management
Agronomy
Livestock
Online Access:https://repository.ugm.ac.id/136372/1/CHEMICAL%20AND%20FREE%20FATTY%20ACID%20COMPOSITION%20OF%20GOAT%20MILK%20CHEESE%20RIPENED%20WITH%20Lactobacillus%20acidophilus%20AND%20EXTRACT%20RABBIT%20STOMACH%20AS%20CO%E2%80%90AGULANT.pdf
https://repository.ugm.ac.id/136372/
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Institution: Universitas Gadjah Mada
Language: English

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https://repository.ugm.ac.id/136372/1/CHEMICAL%20AND%20FREE%20FATTY%20ACID%20COMPOSITION%20OF%20GOAT%20MILK%20CHEESE%20RIPENED%20WITH%20Lactobacillus%20acidophilus%20AND%20EXTRACT%20RABBIT%20STOMACH%20AS%20CO%E2%80%90AGULANT.pdf
https://repository.ugm.ac.id/136372/

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