QR Kodea

The Effect of Skimmed Milk Level on the Characteristics ofPhysicochemical and Hedonic Test of Mozzarella Cheese

This study aims to examine how the addition of skimmed milk at different levels affects the physical, chemical and hedonic test characteristics. The research was conducted using a Complete Random Design (RAL) consisting of 4 treatments, namely: control (P0); skimmed milk 2.5% (P1); skimmed milk 5% (...

Deskribapen osoa

Gorde:
Egile Nagusiak: Nanda Intan Maharani, Iqbal Zulfahmi Rahmat, M. Farhan Daud, Ardi Nur Ariyanto, Triana Setyawardani, Juni Sumarmono, Naofal Dhia Arkan, Irfan Fadhlurrohman
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Department of Agricultural Engineering, Faculty of Agricultural Technology, Universitas Brawijaya 2026-08-01
Saila:Jurnal Keteknikan Pertanian Tropis dan Biosistem
Gaiak:
hedonic test
mozarella cheese
ph
skimmed milk
texture
yields
Sarrera elektronikoa:https://jkptb.ub.ac.id/index.php/jkptb/article/view/12135
Etiketak: Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Antzeko izenburuak