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

Article Indonesian OPEN
Anif Mukaromah Wati; Mei Jen Lin; Lilik Eka Radiati;

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 eva... View more
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