Susu kambing mengandung komponen gizi yang tinggi dan dibutuhkan oleh manusia,
namun mempunyai sifat mudah rusak akibat cemaran bakteri sehingga dikenal sebagai …

This present investigation aimed to compare between cow and goat yogurt based on
compositions, physicochemical and sensory properties. The Association of Official Analytical …

Goat milk constitutes a well-priced source of minerals and proteins for a large rural
population, particularly those living in the mountains and whose access to state-subsidized …

This study estimated the chemical composition, physical properties, vitamins, and minerals
in bovine colostrum samples and studied the effect of pasteurization at 63 C/30 minutes (T2) …

The search for functional foods with health benefits has increased, and yogurt represents
one of these products due to their properties, such as, source of probiotics that favour the …

In order to develop the goat milk ice cream for having an admired taste and health benefits,
the objective of this research was to supplement the sweet fermented black glutinous rice …

This study aimed to determine the effect of the type of milk on the chemical properties,
textural properties, and separation percentage of cheddar cheese produced from cow's milk …

The yoghurt consisted of low-fat milk, three bacterial strains starter, which included: L.
bulgaricus ATCC 11842, L. plantarum ATCC 8014, and B. longum (1: 1: 1); purple sweet …

Yogurt powder is dehydrated products producing by one of drying methods based on
removal moisture or reduces water activity of finally product, which increase the shelf life of …

This study investigated the effects of various heating processes on the quality of goats'
yogurt. The degree of goats' milk protein denaturation increased significantly with increasing …