Viscosity, Total Acid, Protein and Hedonic Level of Kefir Made from Buffalo Milk with Different Concentration of Kefir Grain

This research aims to determine the effect of different kefir grain concentration to viscosity, total acid, protein and hedonic level of buffalo milk kefir and to determine the ideal kefir grain concentration for buffalo milk kefir. The basic ingredients used in this research were buffalo milk and k...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Jethro Rafande Manurung, Heni Rizqiati, Valentinus Priyo Bintoro
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology 2022-06-01
Schriftenreihe:	Journal of Applied Food Technology
Schlagworte:	buffalo milk kefir kefir grain concertations protein total acid viscosity
Online-Zugang:	https://ejournal2.undip.ac.id/index.php/jaft/article/view/6777
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