Effect of Coagulants in Curd forming in Cheese Making
Cheese is one of the popular dairy products with high nutrient content. Coagulation as an important process in making cheese, wherein, the curd will be separated from the milk whey. This coagulation can use the enzyme rennet, acid, or a combination of both. This study aims to study the effect of coa...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Chemical Engineering Department of Syiah Kuala University
2018-12-01
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| Series: | Jurnal Rekayasa Kimia & Lingkungan |
| Subjects: | |
| Online Access: | http://jurnal.unsyiah.ac.id/RKL/article/view/12157 |