RAW MATERIAL ALTERNATIVE CHEESE

Three students Faculty of Teknobiology completed the manufacture of cheese in the Laboratory of Microorganisms of the University of Surabaya (Ubaya), Surabaya, East Java, Tuesday (31/1). According to them the cheese is made with the basic ingredients of black soybean beans, bogor nuts, and coconut santan, is an alternative to the cheese made by cow's milk base. ANTARA PHOTO/M Risyal Hidayat/pd/17