Physicochemical Characteristics of Cream Cheese Based on Different Ratios of Bromelin Enzyme and Rennet Enzyme: Karakteristik Fisikokimia Keju Krim Berdasarkan Perbedaan Rasio Enzim Bromelin dan Enzim Rennet. jtfat. 2024;5(02):42-51. doi:10.21070/jtfat.v5i02.1627