Chemical and microbiological qualities of soft cheese supplemented with porang flour and Lactobacillus rhamnosus during cool storage

Cheese is one milk-based livestock product that has a chance to be a functional food by combining probiotics and prebiotics. The study aimed to develop synbiotics cheese from cow milk with the addition of porang flour as prebiotic and Lactobacillus rhamnosus as a probiotic that will give health...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Ismiarti Ismiarti, Aria Dipa Tanjung, Rima Dwi Sari
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Politeknik Negeri Jember 2023-03-01
Цуврал:	Jurnal Ilmu Peternakan Terapan
Нөхцлүүд:	Lactobacillus rhamnosus soft cheese synbiotics porang flour
Онлайн хандалт:	https://publikasi.polije.ac.id/jipt/article/view/3506
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!