Rasbawati
Department of Animal Science,Diponegoro University, Semarang, 50275, Indonesia
Bambang Dwiloka
Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, 50275, Indonesia
Ahmad Ni`matullah Al-Baarri
Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, 50275, Indonesia
Anang M. Legowo
Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, 50275, Indonesia
V. Priyo Bintoro
Department of Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, 50275, Indonesia
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How to cite this article
Rasbawati, Bambang Dwiloka, Ahmad Ni`matullah Al-Baarri, Anang M. Legowo and V. Priyo Bintoro, 2014. Total Bacteria and pH of Dangke Preserved Using Natural Antimicrobial Lactoferrin and Lactoperoxidase from Bovine Whey. International Journal of Dairy Science, 9: 116-123.
DOI: 10.3923/ijds.2014.116.123
URL: https://scialert.net/abstract/?doi=ijds.2014.116.123
DOI: 10.3923/ijds.2014.116.123
URL: https://scialert.net/abstract/?doi=ijds.2014.116.123