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...

ver descrição completa

Detalhes bibliográficos

Principais autores:	Ismiarti Ismiarti, Aria Dipa Tanjung, Rima Dwi Sari
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Politeknik Negeri Jember 2023-03-01
Colecção:	Jurnal Ilmu Peternakan Terapan
Assuntos:	Lactobacillus rhamnosus soft cheese synbiotics porang flour
Acesso em linha:	https://publikasi.polije.ac.id/jipt/article/view/3506
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!