Su’i, M., Sumaryati, E., Anggraeni, F.D. and Indriyani, T. 2024. The Use of Blondo (by Product from Lauric Acid Production) for Cheese Fruiters: The Study Ratio of Milk with Blondo and Citric Acid Concentration as a Coagulant. European Journal of Agriculture and Food Sciences. 6, 4 (Jul. 2024), 8–13. DOI:https://doi.org/10.24018/ejfood.2024.6.4.813.