This experiment was designed to improve quality of dadih in a process which was more controlled. The use of cow milk was to replace buffalo milk utilization due to its availability was very limited; the use of probiotic starter combination was to conduct fermentation process of dadih more controlled, and the specific characteristics of dadih could be measured. Therefore the aim of this experiment was to evaluate the best starter concentration that will be used in fermentation process of dadih and to investigate chemical characteristics of dadih from cow milk fermented with different combination of probiotic starter bacteria (L. plantarum (A1), L. plantarum + L. acidophilus (A2), L. plantarum + B. bifidum (A3) and L. plantarum + L. acidophil...
Penelitian bertujuan untuk mengetahui penggunaan berbagai dosis kombinasi starter Bakteri Asam Lakta...
Milk fermentation is one of a technique in milk preservation. The mechanism is to fermentate lactose...
Probiotic fermented milk by Lactobacillus caseisubsp. casei R-68 with skim milk as a raw material ex...
This experiment was designed to improve quality of dadih in a process which was more controlled. Th...
Dadih is an original dairy product from West Sumatera processed traditionally. It is a spontaneous f...
Dadih is an original dairy product from West Sumatera processed traditionally. It is a spontaneous f...
This research was conducted to investigate physical, organoleptical and microbiological characterist...
This research was conducted to investigate physical, organoleptical and microbiological characterist...
Some test results hedonic by ordinary people who consume the dadih in West Sumatra in 2009 on dadih ...
Some test results hedonic by ordinary people who consume the dadih in West Sumatra in 2009 on dadih ...
Some test results hedonic by ordinary people who consume the dadih in West Sumatra in 2009 on dadih ...
Some test results hedonic by ordinary people who consume the dadih in West Sumatra in 2009 on dadih ...
Dadih is an original dairy product from West Sumatera processed traditionally. It is a spontaneous f...
Penyediaan starter kering bakteri asam laktat dalam pembuatan susu fermentasi mempunyai beberapa keu...
The objective of the current study to determine the effect of the use of bacteria L...
Penelitian bertujuan untuk mengetahui penggunaan berbagai dosis kombinasi starter Bakteri Asam Lakta...
Milk fermentation is one of a technique in milk preservation. The mechanism is to fermentate lactose...
Probiotic fermented milk by Lactobacillus caseisubsp. casei R-68 with skim milk as a raw material ex...
This experiment was designed to improve quality of dadih in a process which was more controlled. Th...
Dadih is an original dairy product from West Sumatera processed traditionally. It is a spontaneous f...
Dadih is an original dairy product from West Sumatera processed traditionally. It is a spontaneous f...
This research was conducted to investigate physical, organoleptical and microbiological characterist...
This research was conducted to investigate physical, organoleptical and microbiological characterist...
Some test results hedonic by ordinary people who consume the dadih in West Sumatra in 2009 on dadih ...
Some test results hedonic by ordinary people who consume the dadih in West Sumatra in 2009 on dadih ...
Some test results hedonic by ordinary people who consume the dadih in West Sumatra in 2009 on dadih ...
Some test results hedonic by ordinary people who consume the dadih in West Sumatra in 2009 on dadih ...
Dadih is an original dairy product from West Sumatera processed traditionally. It is a spontaneous f...
Penyediaan starter kering bakteri asam laktat dalam pembuatan susu fermentasi mempunyai beberapa keu...
The objective of the current study to determine the effect of the use of bacteria L...
Penelitian bertujuan untuk mengetahui penggunaan berbagai dosis kombinasi starter Bakteri Asam Lakta...
Milk fermentation is one of a technique in milk preservation. The mechanism is to fermentate lactose...
Probiotic fermented milk by Lactobacillus caseisubsp. casei R-68 with skim milk as a raw material ex...