Professional Documents
Culture Documents
Akin, M.B, M.S. Akin, Z. Kirmaci. 2007. Effects of inulin and sugar levels
on the viability of yogurt and probiotic bacteria and the physical and
sensory characteristic in probiotic ice cream. Science Direct 104:
93-99
American Type Culture Collection. 2013. Malt Extract Agar. Biomed. New
York, USA.
Aslam, M., M.Shahid, F.U. Rehman, N.H. Naveed, N. H., A.I. Batool, S.
Sharif,& A. Asia. 2011. Purification and characterization of
bacteriocin isolated from Streptococcus thermophilus. African J.
Microbiol. Res. 5: 2642-2648.
58
Banjara, N., M.J. Suhr, H.E.H. Adams. 2015. Diversity of yeast and mold
species from a variety of cheese types. J. Food Sci. and Technol
Dept. 1: 1-9
Buriti, F.C.A., J.S. Rocha, E.G Assis and S.M.I Saad. 2005. Probiotic
potential of minas fresh cheese prepared with the addition of
Lactobacillus paracasei. LWT. J. Food Sci. and Techn. 38: 173-180.
El-Baz and M.Azza. 2013. The Use Of Inulin As A Dietary Fiber In The
Production Of Synbiotic Uf- Soft Cheese. J. Food and Dairy Sci. 4:
663 – 677
Havenaar, R., B. J.H.J Ten Brink. 1992. Huis in't Veld: Selection of
Strains for Probiotic Use. In: Probiotics: The Scientific Basis, R.
Fuller (Ed.), Chapman & Hall, London, UK pp. 151–170.
59
Hennelly,P.J., P.G. Dunne, M. O’Sullivan, E.D. O’Riordan. 2005. Textural,
rheological and microstructural properties of imitation cheese
containing inulin. J. Food Eng 75: 388–395
60
Musrifah. 2016. Texture Analizer. Fakultas Teknologi Pertanian. UGM
Roberfroid, M., T.T. van Vliet and E. van den Heuvel. 1999. Functional
food properties of non-digestible oligosaccharides: a consensus
report from the ENDO project (DGXII AIRIICT94-1095). British J.
Nut. 81: 121– 132
61
Robinson, R.K., A.Y.Tamime. 2002. Maintaining a clean working
environment. In: Dairy Microbiology Handbook, Third Edition (Ed.:
Robinson, R.K.). New York, Wiley Interscience pp 561–592.
Sari, I.D., Nurliyani and Indratiningsih. 2010. The using of extract rabbits
stomach in the making goat milk cheese ripened with Lactobacillus
acidophilus. The 5th Int. Seminar on Tropical Animal Production,
Univ. Of Gadjah Mada. Yogyakarta
Torkar, K.G. dan S.G. Teger 2006. The Presence Of Some Pathogen
Micro Organisms, Yeasts And Moulds In Cheese Samples
Produced At Small Dairy-Processing Plants. J.Acta agriculturae
Slovenica 1: 37-51.
Vega, R.Z., L,M. José, V.G. José, B.N. Aurea, G.C . Leopold and E.M.
Héctor 2013. Development and characterization of a symbiotic
cheese added with Saccharomyces boulardii and inulin. African J.
Microbiol research 23 : 2828-2834
62
Widodo. 2003. Bioteknologi Industri Susu. Lacticia press, Yogyakarta
63