Dangke: unveiling Indonesian traditional fermented cheese from Enrekang, South Sulawesi
Abstract Dangke is a traditional cheese from South Sulawesi, initially produced by the Massenrempulu ethnic community in Enrekang. It is made by curdling the milk with papain enzyme from papaya sap, followed by spontaneous fermentation by lactic acid bacteria (LAB). Numerous studies have been conduc...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2025-04-01
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| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s42779-025-00279-1 |
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