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...

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Autors principals:	Ismiarti Ismiarti, Aria Dipa Tanjung, Rima Dwi Sari
Format:	Artigo
Idioma:	Inglês
Publicat:	Politeknik Negeri Jember 2023-03-01
Col·lecció:	Jurnal Ilmu Peternakan Terapan
Matèries:	Lactobacillus rhamnosus soft cheese synbiotics porang flour
Accés en línia:	https://publikasi.polije.ac.id/jipt/article/view/3506
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