Stability of Viable Counts of Lactic Acid Bacteria during Storage of Goat Milk Soft Cheese
The use of goat milk is limited in Indonesia due to lack of good milking practices resulted in disliked goaty smell. One of the method to eliminate this off flavor is by processing the goat milk into soft cheese. The aim of this research was to study the stability of viable starter lactic acid bacte...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indonesian Society for Microbiology
2012-02-01
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| Series: | Microbiology Indonesia |
| Subjects: | |
| Online Access: | https://jurnal.permi.or.id/index.php/mionline/article/view/153 |