Dangke is a traditional dairy processed product of uncured cheese made hereditary in Enrekang District, South Sulawesi Province. The cheese production process can produce whey as a by-product of cheese/dangke manufacture. Whey is a residual liquid produced after the separation of the curd (cheese lump) from the cheese making process. As much as 80-90 percent … Continue reading IPB’s Researchers Used Bacteria from Dangke for Fermented Milk Production