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September 9, 2024

Functional properties, amino acid content, fatty acid, and flavor of buffalo milk Dangke with the addition of Lactobacillus plantarum IIA-1A5 as probiotic

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HHHajrawati HajrawatiIAIrma Isnafia AriefASAde Sukma

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Cite This Study

Hajrawati et al. (2024) studied this question.

synapsesocial.com/papers/68e58ff2b6db64358752b911https://doi.org/10.21203/rs.3.rs-4887219/v1
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Physicochemical, Microbiological and Metabolomic Profiles of "Dangke" From Buffalo Milk of Enrekang in Southsulawesi, Indonesia2025
  2. 2Effects of coagulant levels and types on the physicochemical qualities of Dangke: a meta-analysis approach2025
  3. 3Physicochemical Properties of Dangke-cheese by Different Temperature Processing and Papaya-latex as Coagulant2024 · 1 citations
  4. 4Indigenous Dairy Product (Palopo): The Potential Utilization as A Carrier for Probiotics in The Development of Functional Foods is A Plausible Prospect2025
  5. 5Antibiotic Susceptibility and Antimicrobial Potential of Lactic Acid Bacteria Isolated from Traditional Fermented Buffalo Milk (Dadiah) against2025