The Potential of Concentrate of Fermented Milk for Natural Antibacterial
The objective of the study was to investigate the potential of concentrated fermented milk (yoghurt and kefir) from cow milk and goat milk as a natural antibacterial ingredient. Completely randomized factorial design 2x2 was used in this research. The first factor was the type of fermentation (yoghu...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2018-08-01
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| Series: | Buletin Peternakan |
| Subjects: | |
| Online Access: | https://jurnal.ugm.ac.id/buletinpeternakan/article/view/33725 |