Open AccessThe quality of goat milk due to the level of Lactobacillus plantarum and different heating temperature
Author(s) -
Yurliasni,
Cut Intan Novita,
Zuraida Hanum,
Sitti Wajizah,
Rafi Raihansyah Munandar
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/644/1/012020
Subject(s) - lactobacillus plantarum , pasteurization , food science , fermentation , starter , lactic acid , chemistry , sterilization (economics) , factorial experiment , lactobacillus , completely randomized design , bacteria , mathematics , biology , zoology , genetics , statistics , monetary economics , economics , foreign exchange market , foreign exchange