Dangke is a dairy product that shaped like cheese from Enrekang (South Sulawesi) which made by coagulating milk with papain. The use of papaya leaf filtrate causes bitter taste in dangke, the addition citric acid as coagulant combination can control proteolytic activity and covers an unfavorable after taste. This study aims to determine effect concentration on physicochemical organoleptic chara...

Comparison of mitotic indices obtained in tissues from intact control animals with those obtained in tissues from castrate control animals (Table I) indicates that orchidectomy results in a depression of mitotic activity in all cases. The T-test shows this drop to be significant in ear, coagulating gland and ventral prostate (PC 0.01) but not significant in the case of seminal vesicle (P = 0.4)...

Chinese traditional soybean curd is coagulated by calcium salt. In order to investigate the feasibility of soybean curd coagulation by lactic acid bacteria, we studied the effective factors in soybean curd coagulation when using common soybean curd strains. In soybean curd concentration, incubating time and temperature as well as the inoculated amount and the edible gum additives were studied a...