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: | WINIATI PUDJI RAHAYU, FERI KUSNANDAR, WIDYA EKA PRAYITNO |
---|---|
Format: | Article |
Language: | English |
Published: |
Indonesian Society for Microbiology
2012-02-01
|
Series: | Microbiology Indonesia |
Subjects: | |
Online Access: | https://jurnal.permi.or.id/index.php/mionline/article/view/153 |
Similar Items
-
Development of an autochthonous starter culture for spreadable goat cheese
by: Florencia FRAU, et al. -
Development of an autochthonous starter culture for spreadable goat cheese
by: Florencia FRAU, et al. -
Artisanal Vlasina Raw Goat's Milk Cheese: Evaluation and Selection of Autochthonous Lactic Acid Bacteria as Starter Cultures
by: Maja Tolinacki, et al.
Published: (2013-01-01) -
Improvement of Raw Milk Cheese Hygiene through the Selection of Starter and Non-Starter Lactic Acid Bacteria: The Successful Case of PDO Pecorino Siciliano Cheese
by: Raimondo Gaglio, et al.
Published: (2021-02-01) -
Selection and Preparation of Lactic Culture Starters for Manufacture of Cheddar Cheese
by: Gamay, Aly Youssef
Published: (1983)