Chemical and sensory quality of milk fermented by starter combination of Lactobacillus plantarum Dad 1, Lactococus lactis, and Yeast

• المؤلفون الرئيسيون: Marya, Dina Tri, Widodo, Widodo, Nurliyani, Nurliyani, Sunarti, Sunarti
• التنسيق: Conference or Workshop Item PeerReviewed
• اللغة: English
• منشور في: 2017
• الموضوعات: Food technology; Livestock
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/273902/1/Proceedings%20ISTAP%202017%20%28Dina%29%20diperkecil%5B19080%5D.pdf; https://repository.ugm.ac.id/273902/; http://istap.ugm.ac.id/

Lactobacillus plantarum dad13 is a typical of bacteria from "Dadih"(traditional fermented milk from West Sumatra, Indonesia). The purpose of this study was to evaluate the effect of starter combination of Lactobacillus plantarum dad13, Lactococcus lactis and yeast (Saccharomyces cerevisiae...