Quantity :1
Title: Isolation and characterization of lactic acid bacteria from raw milk and "kesong puti"
Author : Djoko Kisworo
This study was conducted to isolate and study the diversity of LAB in indigenous cheese 'kesong puti', raw carabao's and cow's milk. Highest putative LAB counts were obtained from 'kesong puti' made from unpasteurized carabao's milk. There was no significant difference in putative LAB counts under aerobic and anaerobic incubation conditions. The log putative LAB counts were found to be significantly, negatively correlated with the pH of the cheese and raw milk, r=0.9999. No significant correlation was found among the log putative LAB count, moisture and salt contents of cheese.
Subject:
animal science milk kesong puti bacteria
Material : theses
Publisher : University of the Philippines Los Baños,
Publication Date : 1998
PR-T
1998
T - AnSc 43
SEARCA Library
TD