Traditional Indonesian dairy foods

被引：14

作者：

Surono, Ingrid S. ^{[1
]}

机构：

[1] Bina Nusantara Univ, Fac Engn, Dept Food Technol, Serpong 15143, Indonesia

来源：

ASIA PACIFIC JOURNAL OF CLINICAL NUTRITION | 2015年 / 24卷

关键词：

Indonesian dairy foods; minyak samin; dadih; dali; dangke; litsusu; cologanti; LACTIC-ACID BACTERIA; PRESCHOOL-CHILDREN; DADIH; SUPPLEMENTATION; MILK;

D O I：

10.6133/apjcn.2015.24.s1.05

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

Indonesia is the largest archipelago blessed with one of the richest mega-biodiversities and also home to one of the most diverse cuisines and traditional fermented foods. There are 3 types of traditional dairy foods, namely the butter-like product minyak samin; yogurt-like product dadih; and cheese-like products dali or bagot in horbo, dangke, litsusu, and cologanti, which reflect the culture of dairy product consumption in Indonesia.

引用

页码：S26 / S30

页数：5

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