Perbandingan Kualitas Fisiokimia Kefir Susu Kambing dengan Kefir Susu Sapi (COMPARISON OF PHYSIOCHEMICAL QUALITY OF GOAT MILK KEFIR WITH COW MILK KEFIR)

Kefir is one of the fermented beverages which has a distinctive taste from other fermented milk products. Based on the results of several studies concluded that one that affects the quality of kefir is the milk of being used for. The purpose of this study was to examine the comparison of physiochemi...

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Detalhes bibliográficos

Principais autores:	Sulmiyati Sulmiyati, Nur Saidah Said, Deka Uli Fahrodi, Ratmawati Malaka, Fatma Fatma
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Universitas Udayana 2018-09-01
coleção:	Jurnal Veteriner
Assuntos:	quality, kefir, goats milk, cows milk
Acesso em linha:	https://ojs.unud.ac.id/index.php/jvet/article/view/30594
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