Streptococcus Thermophilus ve Lactobacilus Bakterileri ile Yapılan İkili Kültürün Keçi Yoğurdu Besin Kompozisyonu ve Protein Profilileri Üzerine Etkisi

Streptococcus Thermophilus ve Lactobacilus Bakterileri ile Yapılan İkili Kültürün Keçi Yoğurdu Besin Kompozisyonu ve Protein Profilileri Üzerine Etkisi

Amaç: Bu çalışmanın amacı: Etawah cinsi (PE) keçiye ait yoğurdun, çift kültür ile fermente edilmesi sonucu besin kompozisyonunun ve protein değerlerinin belirlenmesidir. Materyal ve Metod: Bu çalışmayı gerçekleştirmek için keçi ve büyükbaş hayvanların sütünü kullanılarak 5 farklı grup oluşturuldu:...

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Bibliographic Details
Main Authors:	İsmi Kurnia BUDİARTİ, Masdiana C. PADAGA, Fatchiyah FATCHİYAH
Format:	Article
Language:	English
Published:	Cukurova University 2013-12-01
Series:	Cukurova Medical Journal
Subjects:	- casein protein goat milk l. bulgaricus l. acidophillus s. thermophillus kazein protein keçi sütü l. bulgaricus l. acidophillus s. thermophillus
Online Access:	https://dergipark.org.tr/tr/pub/cumj/issue/4193/55235?publisher=cu

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