Chemical and Sensory Properties of Kefir Produced from Goat milk and Extract Soybean

• Main Authors: Nurliyani, Nurliyani, Eni, Harmayani, sunarti, Sunarti, Feny, Prabawati
• 格式: Conference or Workshop Item PeerReviewed
• 語言: English
• 出版: 2014
• 主題: Agricultural Land Management; Agronomy; Food technology; Livestock
• 在線閱讀: https://repository.ugm.ac.id/135364/1/Chemical%20and%20Sensory%20Properties%20of%20Kefir%20Produced%20from%20Goat%20milk%20and%20Extract%20Soybean.pdf; https://repository.ugm.ac.id/135364/
• 機構: Universitas Gadjah Mada

Abstract This study was to investigate the effect of comb�n�ng goat m�lk and extract soybean on the chem�cal and sensory qual�t�es of kef�r. Kef�r was d�v�ded �nto 5 groups, produced from goat and extract soybean m�xtures (100:0, 75:25, 50:50, 25:75, 0:100). The chem�cal analys�s of kef�r �n...