The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain
Kefir is a fermented milk product. The kefir grain starter consists of lactic acid bacteria and yeast that produce lactic acid and alcohol. The quality of kefir is strongly influenced by the type of milk used, the amount of kefir grain, kefir grain microorganisms, and the incubation period. The cha...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
IPB University
2019-07-01
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| Series: | Tropical Animal Science Journal |
| Subjects: | |
| Online Access: | https://jli.journal.ipb.ac.id/index.php/tasj/article/view/24814 |