The Effect of Storage Time of Fortified Goat Milk Yoghurt White Rice Bran Flour on Organoleptic Physical Characteristics, pH Value, Amount of Coliform and Salmonella sp. Contamination

The Effect of Storage Time of Fortified Goat Milk Yoghurt White Rice Bran Flour on Organoleptic Physical Characteristics, pH Value, Amount of Coliform and Salmonella sp. Contamination

This study aimed to determine the effect of storage time for fortified goat's milk yogurt white rice bran flour on organoleptic physical characteristics, pH value, amount of coliform and Salmonella sp. contamination. A total of 20 samples were divided into five treatment groups, based on storag...

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Bibliographic Details
Main Authors: Ajeng Erika Prihatuti Haskito, Chanif Mahdi, Faniar Tasha Almara, Restu Wika Bina
Format: Article
Language:English
Published: Universitas Airlangga, Faculty of Veterinary Medicine 2023-04-01
Series:Jurnal Medik Veteriner
Subjects:
white rice bran
coliform
organoleptic
ph
salmonella sp.
goat's milk yoghurt
Online Access:https://e-journal.unair.ac.id/JMV/article/view/37955

Internet

https://e-journal.unair.ac.id/JMV/article/view/37955

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