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% (...
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| Principais autores: | , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Department of Agricultural Engineering, Faculty of Agricultural Technology, Universitas Brawijaya
2026-08-01
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| Colecção: | Jurnal Keteknikan Pertanian Tropis dan Biosistem |
| Assuntos: | |
| Acesso em linha: | https://jkptb.ub.ac.id/index.php/jkptb/article/view/12135 |
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