The Effects of the Types of Milk (Cow, Goat, Soya) and Enzymes (Rennet, Papain, Bromelain) Toward Cheddar Cheese Production
The objectives of this research are to study the effects of different types of milk and enzymes toward the yield and quality (moisture, ash, protein, fat content, and texture) of cheddar cheese and the interaction between those two variables during the process. The types of milk are cow, goat, and s...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Indonesia
2015-04-01
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| Series: | Makara Journal of Technology |
| Subjects: | |
| Online Access: | http://journal.ui.ac.id/technology/journal/article/view/3028 |