KUALITAS KIMIA, FISIK DAN SENSORI KEFIR SUSU KAMBING YANG DISIMPAN PADA SUHU DAN LAMA PENYIMPANAN BERBEDA

KUALITAS KIMIA, FISIK DAN SENSORI KEFIR SUSU KAMBING YANG DISIMPAN PADA SUHU DAN LAMA PENYIMPANAN BERBEDA

The objective of this research was to investigate the chemical, physical and sensory properties of goat milk kefir  during storage under different temperatures and storage time. Experimental method, applied completely randomized factorial design. The first factor was temperature (-1 to -5oC; 5 to 10...

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Bibliographic Details
Main Authors: triana setyawardani, Juni Sumarmono, Agustinus Hantoro Djoko Rahardjo, Mardiati Sulistyowati, Kusuma Widayaka
Format: Article
Language:English
Published: Universitas Gadjah Mada 2017-09-01
Series:Buletin Peternakan
Subjects:
storage, temperature, sensory, kefir, goat milk
Online Access:https://jurnal.ugm.ac.id/buletinpeternakan/article/view/18266

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https://jurnal.ugm.ac.id/buletinpeternakan/article/view/18266

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