FREE FATTY ACID, KEASAMAN, DAN KADAR LEMAK TOTAL PADA KEJU PERAM SUSU KAMBING YANG MENGANDUNG PROBIOTIK Lactobacillus casei DAN Bifidobacterium longum (FREE FATTY ACID, ACIDITY, AND TOTAL FAT OF RIPENED GOAT CHEESE CONTAINING PROBIOTIC Lactobacillus case - Harsita, Pradiptya Ayu; Fakultas Peternakan Universitas Jenderal Soedirman (Jurnal Ilmiah Peternakan, 2013)