PEMANFAATAN BAKTERI PROBIOTIK INDIGENUS DALAM PEMBUATAN KEJU LUNAK [Utilization of Indigenous Probiotic Bacteria in the Production of Soft Cheese]

PEMANFAATAN BAKTERI PROBIOTIK INDIGENUS DALAM PEMBUATAN KEJU LUNAK [Utilization of Indigenous Probiotic Bacteria in the Production of Soft Cheese]

Probiotic soft cheese containing lactic acid bacteria is one of functional food products. Three lactic acid bacteria namely Lactococcus lactis DSB 42 (LL-DSB42), Lactobacillus acidophilus RRM-01 (LA-RRM01) and Bifidobacterium longum RRM-01 (BL-RRM01) were used in the production of probiotic soft che...

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Bibliographic Details
Main Authors: Fifi Afiati*, Yopi, Rarah R.A. Maheswari
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2014-06-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
B. longum
lactic acid bacteria
L. acidophilus
L. lactis
soft cheese
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/8297

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