Review
doi: 10.6133/apjcn.2015.24.s1.05.
Traditional Indonesian dairy foods
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- PMID: 26715081
- DOI: 10.6133/apjcn.2015.24.s1.05
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Review
Traditional Indonesian dairy foods
Asia Pac J Clin Nutr.
2015.
Free article
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.
印尼是全球最大的群島，具有最豐富的生物多樣性國家之一，並擁有最多元的 料理及傳統發酵食物。印尼有三種傳統的乳製品，名為類奶油製品minyak samin；類優格製品dadih；及類起士製品dali 或bagot in horbo（水牛奶）、 dangke、 litsusu 及 cologanti，這些反映出印尼乳製品消費特有的文化。.
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