The physical quality of cream cheese influenced by the addition of encapsulated Lactococcus lactis
Feronika Mei Figaliah,
Abdul Manab,
Manik Eirry Sawitri
et al.
Abstract:This study aimed to determine the best treatment of Lactococcus lactis encapsulated with gelatin and Na-Alginat at different concentrations of : T_0 0% had (w/v); T_1 1% had (w/v); T_2 2% had (w/v), and T_3 3% had (w/v). The research was conducted in Animal Product Technology Laboratory. The material used was cream cheese made from pasteurized milk and added Lactococcus lactis starter culture encapsulated. Lactococcus lactis starter was obtained from the Center for Food and Nutrition Studies, Gadjah Mada Unive… Show more
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