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

• المؤلفون الرئيسيون: Nurliyani, Nurliyani, Astuti, Sulvia Dwi, Indratiningsih, Indratiningsih
• التنسيق: Conference or Workshop Item PeerReviewed
• اللغة: English
• منشور في: 2014
• الموضوعات: Agricultural Land Management; Agronomy; Livestock
• الوصول للمادة أونلاين: 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/

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...