Evaluation of Spreadable Cheese Made with Goat’s Milk and Soymilk in Various Rations
This study aimed to determine the characteristics of spreadable cheese made from goat milk (GM) and soy milk (SM) in various rations. The ratios of GM and SM were P0 (control), P1 (3:1), P2 (1:1), and P3 (1:3) (v/v), respectively. P0 was the treatment without adding SM. This study was conducted usin...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Department of Agricultural Engineering, Faculty of Agricultural Technology, Universitas Brawijaya
2025-04-01
|
| Series: | Jurnal Keteknikan Pertanian Tropis dan Biosistem |
| Subjects: | |
| Online Access: | https://jkptb.ub.ac.id/index.php/jkptb/article/view/12099 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|