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55
DAFTAR PUSTAKA
Agustina, T. (2015). Outlook Komoditas Pertanian Subsektor Peternakan Susu (L.
Nuryati, B. Waryanto, Noviati, & R. Widaningsih, eds.). Jakarta: Pusat Data
dan Sistem Informasi Pertanian Sekretariat Jenderal Kementerian Pertanian.
Ardö, Y., McSweeney, P. L. H., Magboul, A. A. A., Upadhyay, V. K., & Fox, P. F.
(2017). Chapter 18 - Biochemistry of Cheese Ripening: Proteolysis (P. L. H.
McSweeney, P. F. Fox, P. D. Cotter, & D. W. B. T.-C. (Fourth E. Everett,
Beresford, T. (2007). What are bacteriophage and what strategies should be used to
avoid phage infection? In Cheese problems solved. Cambridge: Woodhead
Publishing Limited.
Beresford, T. (2007). What are non-starter lactic acid bacteria and how do they
affect cheese quality? In Cheese problems solved. Cambridge: Woodhead
Publishing Limited.
Bergamini, C. V., Hynes, E. R., Palma, S. B., Sabbag, N. G., & Zalazar, C. A.
(2009). Proteolytic activity of three probiotic strains in semi-hard cheese as
single and mixed cultures: Lactobacillus acidophilus, Lactobacillus paracasei
and Bifidobacterium lactis. International Dairy Journal.
https://doi.org/10.1016/j.idairyj.2009.02.008
Bills, D. D., Scanlan, R. A., Lindsay, R. C., & Sather, L. (1969). Free Fatty Acids
and the Flavor of Dairy Products. Journal of Dairy Science.
https://doi.org/10.3168/jds.S0022-0302(69)86749-4
Brennan, N. M., Cogan, T. M., Loessner, M., & Scherer, S. (2004). Bacterial
surface-ripened cheeses. Cheese: Chemistry, Physics and Microbiology.
https://doi.org/10.1016/S1874-558X(04)80045-9
Karakteristik Kimia dan Viabilitas Sel pada Keju Tomme Probiotik dengan Kultur Starter LokalLactobacillus plantarum Dad-13ADINDA BUDI PUSPITASARI, Prof. Dr. Ir. Endang S Rahayu, MS; Dr. Ir. Tyas Utami, M.Sc.Universitas Gadjah Mada, 2021 | Diunduh dari http://etd.repository.ugm.ac.id/
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Karakteristik Kimia dan Viabilitas Sel pada Keju Tomme Probiotik dengan Kultur Starter LokalLactobacillus plantarum Dad-13ADINDA BUDI PUSPITASARI, Prof. Dr. Ir. Endang S Rahayu, MS; Dr. Ir. Tyas Utami, M.Sc.Universitas Gadjah Mada, 2021 | Diunduh dari http://etd.repository.ugm.ac.id/
58
Mortazavian, A. M., Mohammadi, R., & Sohrabvandi, S. (2012). Delivery of
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production and reduction potential of vegetative cell and spore inocula of
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dairy-related Clostridium species. LWT - Food Science and Technology.
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Acids in Cheese. In Cheese: Chemistry, Physics and Microbiology: Fourth
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Faktor Lainnya dengan Riwayat Konsumsi Susu selama Masa Usia Sekolah
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