PEMERAMAN UNTUK MENINGKATKAN KUALITAS KEJU YANG DIINOKULASI Rhizopus oryzae SEBAGAI SALAH SATU SUMBER BELAJAR BIOLOGI
Cheese is dairy product resulted from fermented mild in which the fermentation process can be done by lactid acid bacteria or fungus. R.oryzae is able to produce lactic acid, protease and lipase. Ripening process changes the taste and texture. The purpose of this research is ripening to improve the...
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| Format: | Article |
| Language: | Indonesian |
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Universitas Muhammadiyah Metro
2012-05-01
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| Series: | Bioedukasi: Jurnal Pendidikan Biologi FKIP UM Metro |
| Online Access: | http://ojs.fkip.ummetro.ac.id/index.php/biologi/article/view/205 |