Effects of Enzyme and Emulsifier on Process Cheese Quality
The objective of this research was to find out the effect of rennin Mucor pusillus and emulsifier on cheese qualitity. Optimalization of process cheese was conducted by optimizing two factors enzyme (rennin calf and M. pusillus) and emulsifier (Trinatrium Citrate and Dinatrium hydrophosphate). T...
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| Format: | Article |
| Language: | Indonesian |
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University of Brawijaya
2012-02-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/159 |