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All Journal Nusantara Science and Technology Proceedings
Milenia Fitria Cholifah
Department of Food Technology, Faculty of Engineering, Universitas Pembangunan Nasional “Veteran” Jawa Timur, Surabaya 60294, Indonesia
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Economics, Econometrics & Finance Engineering Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology

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Application of Biotechnology in the Production of Derivatives of Dairy Products: A Review Rahmawati Rahmawati; Larestananda Asmaul Husna Hizaumi Putri; Lutfiah Ayu Khoirunisa; Milenia Fitria Cholifah
Nusantara Science and Technology Proceedings 3rd International Conference Eco-Innovation in Science, Engineering, and Technology
Publisher : Future Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.11594/nstp.2022.2723

Abstract

The increasing population has led the food industry to be more adaptable in their business, especially in production aspects. This is due to the need for improving the quantity and quality aspects of end products, including dairy food products. To meet consumer expectations the food industries are urged to produce and/or modify the methods of production to ensure the quality of the food and production cost. This review focuses on the application of biotechnological aspects during the production of cheese, kefir, and yogurt, to obtain certain characteristics, especially its sensory attributes such as color, texture, taste, and odor.
Co-Authors Larestananda Asmaul Husna Hizaumi Putri Lutfiah Ayu Khoirunisa Rahmawati Rahmawati