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

• Main Authors: Indratiningsih, Indratiningsih, Nurliyani, Nurliyani, A, Irawan
• 格式: Conference or Workshop Item PeerReviewed
• 語言: English
• 出版: 2012
• 主題: Agronomy; Food technology; Livestock
• 在線閱讀: 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/

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...