Incorporation of oat milk with probiotic Lacticaseibacillus casei AP improves the quality of kefir produced from goat milk
In this study, we evaluated the quality of kefir with combined additions of oat milk (8, 12, and 16% w/v) and Lacticaseibacillus casei AP (2 and 4% v/v), and observed the products’ physicochemical characteristics (nutrient content, pH and acidity, viscosity and syneresis, ethanol concentration, and...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article PeerReviewed |
| Language: | English |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2022
|
| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/283901/1/Wulansari_PT.pdf https://repository.ugm.ac.id/283901/ https://www.scielo.br/j/cta/a/qC6zqBdNSxfsdzKJgkQcsgP/?lang=en https://doi.org/10.1590/fst.10322 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Universitas Gadjah Mada |
| Language: | English |