Kualitas Keju yang Dihasilkan dari Susu Kambing Ras Kaligesing pada Bulan Laktasi yang Berbeda (Cheese Quality Made From Milk of Ettawa Crossbred Goat, Based on Different Lactation Stages)
The objective of the experiment was to evaluate the effect of lactation stages on the quality and flavor of 2 months ripened cheese. The experiment was conducted from December 2009 until April 2010. Five goats were used as samples. Milk were collected at 7 days and 30 days post kidding. Cheeses were...
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| Main Authors: | , , |
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| Format: | EJournal Article |
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Faculty of Animal Science, Universitas Gadjah Mada,
2012-02-21.
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| Subjects: | |
| Online Access: | Get Online |
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| Call Number: |
A1234.567 |
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| Copy 1 | Available |