PROFIL ASAM LEMAK DAN ASAM AMINO SUSU KAMBING SEGAR DAN TERFERMENTASI [Fatty Acid and Amino Acid Profile of Fresh and Fermented Goat Milk]

PROFIL ASAM LEMAK DAN ASAM AMINO SUSU KAMBING SEGAR DAN TERFERMENTASI [Fatty Acid and Amino Acid Profile of Fresh and Fermented Goat Milk]

This research aimed to investigate the composition of fatty acids and amino acids in fresh and fermented goa-milk. The milk was in oculated with 4% (v/v) of L. casei and fermented at 37°C for 48 h. Analysis of fatty acids of fresh and fermented goat and cow’s milk was done by HPLC method, where as a...

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Bibliographic Details
Main Authors: Maria Erna Kustyawati*, Susilawati, Dewi Tobing, Trimaryanto
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2012-06-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
amino acid profile
fatty acid profile
unsaturated fatty acids
goat milk
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/5293

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