The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain-Reference-Cited by-同舟云学术

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The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain

Published:2019-08 Issue:2 Volume:42 Page:152-158
ISSN:2615-787X
Container-title:Tropical Animal Science Journal
language:
Short-container-title:Trop. Anim. Sci. J.

Author:

Sulmiyati Sulmiyati,Said N.S.,Fahrodi D.U.,Malaka R.,Maruddin F.

Publisher

Media Peternakan

Subject

Animal Science and Zoology,General Veterinary

Cited by 27 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Production of yoghurt from kefir beverage: Analysis of fermentation kinetics, volatile organic compounds, texture, and microbial characteristics;International Dairy Journal;2024-11

2. Evaluation of butterfly pea powder addition to cow’s milk kefir on the antibacterial activity against bacteria causing foodborne disease;IOP Conference Series: Earth and Environmental Science;2024-07-01

3. Physicochemical and microbiological characteristics of kefir ice cream with the addition of bengkuang (Pachyrhizus erosus (L.)) starch;Emirates Journal of Food and Agriculture;2024-03-14

4. Development of yogurt fortified with four varieties of common bean (Phaseolus vulgaris) whey by using response surface methodology: a preliminary study;Journal of Food Science and Technology;2023-11-03

5. Antimicrobial activity and stability evaluation of soap from caprine milk, yogurt, and kefir;Journal of King Saud University - Science;2023-11

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