Karakteristik Yoghurt dan Kefir Yang Diproduksi Dari Susu Kuda

• المؤلفون الرئيسيون: Nurliyani, Nurliyani, Prasetya, Zanu, Wibawantari, M Arti, Indratiningsih, Indratiningsih
• التنسيق: Conference or Workshop Item PeerReviewed
• اللغة: English
• منشور في: 2014
• الموضوعات: Agricultural Land Management; Agronomy; Food technology; Livestock
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/136374/1/Karakteristik%20Yoghurt%20dan%20Kefir%20Yang%20Diproduksi%20Dari%20Susu%20Kuda.pdf; https://repository.ugm.ac.id/136374/
• المؤسسة: Universitas Gadjah Mada

Lactose, lactoferin and lysozyme in mare milk were higher than cow and goat milk, that it will affect the resulting fermented milk products. This study aimed to evaluate the characteristics of fermented milk yoghurt and kefir made from mare milk. Mare milk used for produce of yoghurt and kefir were...