title: Traditional Indonesian dairy foods.
abstract: 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.
authors.affiliation: Food Technology Department, Faculty of Engineering, Bina Nusantara University, Alam Sutera Campus, Serpong-Tangerang, Indonesia.
authors.forename: Ingrid S
authors.initials: IS
authors.lastname: Surono
mesh_terms: D000818:Animals; D002020:Buffaloes; D002611:Cheese; D003469:Culture; D043302:Cultured Milk Products; D003611:Dairy Products; D005285:Fermentation; D000067048:Ghee; D006801:Humans; D007214:Indonesia; D008892:Milk; D009753:Nutritive Value; D015014:Yogurt
chemical_list: D000067048:Ghee