publication . Article . 2018

Physicochemical Characteristic of Fermented Goat Milk Added with Different Starters Lactic Acid Bacteria

Anif Mukaromah Wati; Mei Jen Lin; Lilik Eka Radiati;
Open Access
  • Published: 01 Apr 2018 Journal: Jurnal Ilmu dan Teknologi Hasil Ternak, volume 13, pages 54-62 (issn: 1978-0303, eissn: 2338-1620, Copyright policy)
  • Publisher: Brawijaya University
Development of traditional food including dadih to be commercial fermented milk was needed to achieve efficiency and effective of products. Dadih with natural starter needs to be changed with starters because starters can be produced commercially. This study aims to evaluate physicochemical characteristic of fermented goat milk that added with different starters Lactic Acid Bacteria (LAB) isolated from dadih. The materials used for this research were starters LAB that isolated from dadih. In this experiment, treatments were used different starters that namely starter 11, starter 21, starter 25, starter 29, and starter 41 then analized about water content, ash co...
Medical Subject Headings: food and beveragestechnology, industry, and agriculturebacteriaequipment and supplies
free text keywords: Starters LAB, dadih, Food processing and manufacture, TP368-456
Powered by OpenAIRE Research Graph
Any information missing or wrong?Report an Issue