The effect of Pasteurization Milk storage to Quality Microbe Thermoduric and Chemical properties
The aim of this study was to determine the quality of thermoduric bacteria and chemical quality of pasteurized milk stored with different time periods. The material was milk from the farmers that was pasteurized at 950C for 21 seconds. The research Method used completely randomized design. The varia...
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| Format: | Article |
| Language: | Indonesian |
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University of Brawijaya
2017-07-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
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| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/252 |