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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...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: Sri Usmiati, Rarah Ram
Format: Artigo
Sprache:Inglês
Veröffentlicht: Pusat Penelitian dan Pengembangan Peternakan 2005-03-01
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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