Milk curd properties by using pineapple juice as coagulant for cheese making

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Milk curd properties by using pineapple juice as coagulant for cheese making

which is bitterness. This research focus on studying the source of bitterness in the milk curd and t - Personal Name;

Pineapple fruit (Ananas Cosmus L. Mer) has been used to develop traditional cheese products in Indonesia due to the ability of the enzyme

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B02624 (Rack Thesis) Available

Detail Information

Series Title: -
Call Number: 2624
Publisher: : Swiss German University., 2017
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): which increased from 36546.91 ppm to 38219.580 ppm
Specific Detail Info: -
Statement of Responsibility: which is able to clot milk and resulting milk curd. The cheese product has a major problem regarding its taste

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