Microbiological Quality of Raw Goat Milk in Bogor, Indonesia
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The result of sensory analysis showed that, yoghurt made from 100% goat milk obtained the highest score in colour and aroma of 6.9 and 7.0 respectively, though they were
Interviews and discussions were conducted related to the process of providing raw materials, the process of making powdered goat milk and also how the packaging process
Effect of Goat Milk Yogurt Against Syntheses Expression of Inducible Nitric Oxide (INOS) In Rat Liver Organ Marked hypercholesterolemia Diet Provision of
This study aims to evaluate physicochemical characteristic of fermented goat milk that added with different starters Lactic Acid Bacteria (LAB) isolated from dadih..
Table 3.pH value of fresh goat milk and Tualang honey Sample pH value Fresh Goat Milk 6.52 ± 0.01 Tualang honey 2.67 ± 0.02 CONCLUSION From this study, it could be
Jirasatid, “Effect of Riceberry Bran on Product Development of Functional Drinkable Goat Milk Yogurt.” Sanitary microbiological analyses showed yeast and mold counts in liquid yogurt
CONCLUSION It can be concluded that the nutritional content of fresh milk obtained from cow, buffalo and goat in West Sumatra were already meet the requirements of fresh milk quality
Interpretation of Results Comparison inhibition zone between cow milk kefir and goat milk kefir Comparison ANOVA test results 2% goat milk kefir and kefir 2% cow milk Was not
