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Microbes of fermented kefir-like using combination of kefir grains and Bifidobacterium longum
The objectives of research were to find out physico-chemical characters and to detect flavor volatile compound of kefir-like. Material used was skim milk TS 9.5% which was heated at 85oC for 30 minutes and cooled at 22oC before innoculation of the starter. Microorganisms used were (a) Lactobacillus...
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Hauptverfasser: | , |
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Format: | Artigo |
Sprache: | Inglês |
Veröffentlicht: |
Pusat Penelitian dan Pengembangan Peternakan
2005-03-01
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Schriftenreihe: | Jurnal Ilmu Ternak dan Veteriner |
Schlagworte: | |
Online Zugang: | http://medpub.litbang.pertanian.go.id/index.php/jitv/article/view/474/483 |
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