Fermentasi Whey Keju Menggunakan Biji Kefir (Kefir Grains) dengan Variasi Sumber Nitrogen

Fermentasi Whey Keju Menggunakan Biji Kefir (Kefir Grains) dengan Variasi Sumber Nitrogen

Cheese whey is a waste product in cheese processing which contains 4–5% of lactose. Having high carbon source, this material could be a potential  fermentation medium for kefir grains. During fermentation of kefir grains, alcohol, lactic acid and exopolysaccharide (kefiran) were produced. The kefir...

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Bibliographic Details
Main Authors: Rohula Utami, Edhi Nurhartadi, Asri Nursiwi, Martina Andriani
Format: Article
Language:English
Published: Universitas Gadjah Mada 2017-11-01
Series:Agritech
Subjects:
cheese whey
exopolysaccharide
kefiran
kefir grains
nitrogen sourc
Online Access:https://jurnal.ugm.ac.id/agritech/article/view/10698

Internet

https://jurnal.ugm.ac.id/agritech/article/view/10698

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