Dadih: Béda antara owahan
Konten dihapus Konten ditambahkan
Larik 5:
Padatanipun dadi dipundhahar minangka sarapan enjing, dipuncampur kaliyan [[emping]] (satunggaling [[krupuk]] saking [[sega|sekul]]) lan gula abang.<ref>[http://mokase.net/index.php?page=news&type=view&id=dadiah-fermentasi-susu&filter=1 Indonesian's Culture Heritages Portal.]</ref> Dadih ugi saged dipundadosaken minangka lawuh/lauk sekul.<ref name="viva">{{cite web|url=http://kosmo.vivanews.com/news/read/283374-dadih--probiotik-khas-nusantara|title=Dadih, Probiotik Khas Nusantara|work=[[VIVAnews|Viva Newas]]|date=2012-01-27|accessdate=2012-06-09}}</ref>
Saking sapérangan panalitén dipunpanggihaken bilih dadih punika gadhah kandhuran [[bakteri]] ingkang saé inggih punika [[asam laktat]] (''Lactobacillus casei'') ingkang saged dados [[probiotik]].<ref>M. Carmen Collado; Ingrid Surono; Jussi Meriluoto; dan Seppo Salminen. ''Potential probiotic characteristics of Lactobacillus and Enterococcus strains isolated from traditional dadih fermented milk against pathogen intestinal colonization''. Journal of Food Protection, Vol. 70, No. 3, 2007. hlm. 700–705.</ref><ref>M. Carmen Collado; Ingrid Surono; Jussi Meriluoto; dan Seppo Salminen. ''Indigenous dadih Lactic Acid Bacteria: Cell-surface Properties and Interactions with Pathogens''. Journal of Food Science, Vol. 72, No. 3, 2007. hlm. 89–93</ref> Asam laktat wonten ing sajroning dadih punika saged mbentuk tekstur lan ugi cita rasa. Baktèri asam laktat lan ugi prodhuk ingkang dados turunanipun punika saged nyingkiri medalipun
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