Nutritional Composition and Protein Profile of Goat Yogurt PE with Double Culture between Streptococcus thermophilus and Lactobacilus species

Nutritional Composition and Protein Profile of Goat Yogurt PE with Double Culture between Streptococcus thermophilus and Lactobacilus species

Aim: The aims of this study are to characterize the nutrient compositions and protein profiles of Etawah breed (PE) goat yogurt fermented by double cultures . Material and Methods: To accomplish this, we used goat and bovine milk in five treatment groups: (1) fresh milk bovine, (2) goat,(3) milk fer...

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Bibliographic Details
Main Authors: Ismi Kurnia Budiarti, Masdiana C. Padaga, Fatchiyah Fatchiyah
Format: Article
Language:English
Published: Cukurova University 2013-08-01
Series:Çukurova Üniversitesi Tıp Fakültesi Dergisi
Subjects:
Casein Protein
Goat Milk
L. bulgaricus L. acidophillus S. thermophillus
Online Access:http://www.scopemed.org/fulltextpdf.php?mno=34026

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