Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus

Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus

This study aimed to determine the effect of rice bran oil (RBO) addition on the microbiological, chemical, physical and sensory qualities of goat milk cheese ripened using  Lactobacillus casei FNCC 0090 and Streptococcus thermophilus FNCC 0040. Cheese was prepared from goat's milk with a starte...

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Bibliographic Details
Main Authors: Nurliyani Nurliyani, Indratiningsih Indratiningsih, Widodo Widodo, Endang Wahyuni
Format: Article
Language:Indonesian
Published: University of Brawijaya 2020-03-01
Series:Jurnal Ilmu dan Teknologi Hasil Ternak
Subjects:
cheese
microbiological quality
physicochemical quality
rice bran oil
sensory quality
Online Access:https://jitek.ub.ac.id/index.php/jitek/article/view/385

Internet

https://jitek.ub.ac.id/index.php/jitek/article/view/385

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