Comparison of Physicochemical, Microbiological, and Organoleptic Characteristics of Dali, Dangke, and Fresh Cheese from Goat Milk
Amalina Nur Wahyuningtyas,
Epi Taufik,
Mochammad Sriduresta Soenarno
et al.
Abstract:Indonesian people utilize goat milk to be traditionally processed into food products. Goat milk processing into dairy products is expected to be an alternative way to increase the value of goat milk consumption without reducing the benefit. The traditional dairy products from goat milk are Dali from North Sumatra and Dangke from South Sulawesi. This study aimed to examine the physiochemical, microbiological, and organoleptic characteristics of dali with Agave angustifolia leaf extract coagulant (alo-alo … Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.