The Potential of Concentrate of Fermented Milk for Natural Antibacterial

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...

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Bibliographic Details
Main Authors: Putri Dian Wulansari, Novia Rahayu, Firgian Ardigurnita
Format: Article
Language:English
Published: Universitas Gadjah Mada 2018-08-01
Series:Buletin Peternakan
Subjects:
concentrate
cow milk
goat milk
kefir
and yoghurt
Online Access:https://jurnal.ugm.ac.id/buletinpeternakan/article/view/33725

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