Effect of ripening and coating on characteristics of Dangke cheese inoculated with a starter culture of Lactococcus lactis subsp. lactis FNCC-0086
Dangke is a traditional dairy product from Enrekang Regency, South Sulawesi, Indonesia, categorized as cheese based on its shape and manufacturing process. This traditional cheese has a very short shelf life, lasting only about 2 days at room temperature and approximately 5 days when refrigerated. I...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/28/bioconf_isism2024_01011.pdf |
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