Microbiological and Chemical Properties of Kefir Made of Bali Cattle Milk.
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Penelitian ini bertujuan untuk rnengetahui sifat fisik dan kirnia daging tiga bangsa sapi asal Australia (Brahman Cross, Angus dan Murray Grey) yang digemukkan
Konsentrasi lemak, SNF, protein, laktosa, berat jenis dan titik beku dari kolostrum kambing Kaligesing berbeda nyata dibandingkan dengan susu kambing Kaligesing baik
Water kefir from the addition of PSP extract concentration and fermentation time significantly affected chemical properties such as total anthocyanins, antioxidant
The purposes of this study were to characterize probiotic properties and identify K12.1 isolate using 16S- rRNA, obtain the best level of microencapsulated starter for producing yogurt,
Milk that was thermosonicated with a frequency of 22 kHz for 20 minutes was the best treatment because it was able to produce the greatest reduction in total microbes in cow's milk with
Problems in making yogurt such as the onset of syneresis, low viscosity, and low texture, it is necessary to conduct research on the addition of whey protein concentrate WPC during the
Hal ini sesuai dengan penelitian yang dilakukan oleh melia et al., 2022, setelah fermentasi selama 12 jam pada suhu 37oC pH yoghurt susu kambing tanpa ekstrak jahe merah 4,5 lebih
