PENGARUH PERASAN AIR JERUK DAN KONSENTRASI MIKROBA TERHADAP BERAT KOAGULASI, PH DAN ASAM LAKTAT HASIL FERMENTASI SUSU SAPI MENJADI KEJU OLAHAN DENGAN BANTUAN BAKTERI Lactobacillus bulgaricus (The Effect lime and Microbial Concentration of Heavy Coagulation, pH, Lactic Acid to Fermentation of Milk With The Assistance bacteria Lactobacilus bulgaricus to be Cheese) - Purwanjoko, Nugroho Patrias (2012)