The Effect of Fermentation Using Lactobacillus acidophilus on Conjugated Linoleic Acid in Goat Milk

The Effect of Fermentation Using Lactobacillus acidophilus on Conjugated Linoleic Acid in Goat Milk

Milk and milk product are nutritious food items containing numerous essential nutrients. The content of conjugated linoleic acid may promote positive health effects. Fermented dairy foods have long been considered safe and nutritious. Animal foods are rich in CLA (Conjugated Linoleic Acids) an...

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Bibliographic Details
Main Authors: Indratiningsih, Indratiningsih, Nurliyani, Nurliyani, A, Irawan
Format: Conference or Workshop Item PeerReviewed
Language:English
Published: 2012
Subjects:
Agronomy
Food technology
Livestock
Online Access:https://repository.ugm.ac.id/135370/1/The%20Effect%20of%20Fermentation%20Using%20Lactobacillus%20acidophilus%20on%20Conjugated%20Linoleic%20Acid%20in%20Goat%20Milk.pdf
https://repository.ugm.ac.id/135370/
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https://repository.ugm.ac.id/135370/1/The%20Effect%20of%20Fermentation%20Using%20Lactobacillus%20acidophilus%20on%20Conjugated%20Linoleic%20Acid%20in%20Goat%20Milk.pdf
https://repository.ugm.ac.id/135370/

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