Open AccessThe Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain
Author(s) -
Sulmiyati Sulmiyati,
Nur Saidah Said,
Deka Uli Fahrodi,
Ratmawati Malaka,
Fatma Maruddin
Publication year - 2019
Publication title -
tropical animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.308
H-Index - 13
eISSN - 2615-790X
pISSN - 2615-787X
DOI - 10.5398/tasj.2019.42.2.152
Subject(s) - kefir , lactic acid , food science , fermentation , starter , chemistry , yeast , pasteurization , bacteria , biology , biochemistry , genetics
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