Karakteristik Yoghurt dan Kefir Yang Diproduksi Dari Susu Kuda

• Main Authors: Nurliyani, Nurliyani, Prasetya, Zanu, Wibawantari, M Arti, Indratiningsih, Indratiningsih
• Format: Conference or Workshop Item PeerReviewed
• Language: English
• Published: 2014
• Subjects: Agricultural Land Management; Agronomy; Food technology; Livestock
• Online Access: https://repository.ugm.ac.id/135346/1/Karakteristik%20Yoghurt%20dan%20Kefir%20Yang%20Diproduksi%20Dari%20Susu%20Kuda.pdf; https://repository.ugm.ac.id/135346/
• Institution: Universitas Gadjah Mada

Lactose, lactoferin and lysozyme in mare milk were higher than cow and goat milk, that it will affect the resulting fermented milk products. This study aimed to evaluate the characteristics of fermented milk yoghurt and kefir made from mare milk. Mare milk used for produce of yoghurt and kefir were...