Nutritional and microbiological characteristics of Dadih and their application to the food industry: A review
R H B Setiarto,
L Anshory,
Ata Aditya Wardana
Abstract:Dadih is a typical Minangkabau dairy product which is produced through the application of the natural fermentation of buffalo milk in a bamboo tube under conditions facultative anaerobic due to the presence of banana leaves as the packaging cover. This review aims to examine nutritional characteristics and microbiological aspects of Dadih as a traditional fermented food product from West Sumatra, and the challenges and development of Dadih products for application in the food industry. Microbes that play a dom… Show more
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