The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain

Sulmiyati Sulmiyati
sulmiyati@unsulbar.ac.id

Faculty of Animal Husbandry and Fisheries, Universitas Sulawesi Barat

http://orcid.org/0000-0001-9988-1896
N. S. Said
Faculty of Animal Husbandry and Fisheries, Universitas Sulawesi Barat
D. U. Fahrodi
Faculty of Animal Husbandry and Fisheries, Universitas Sulawesi Barat
R. Malaka
Faculty of Animal Science, Hasanuddin University
F. Maruddin
Faculty of Animal Science, Hasanuddin University

Last Updated : April 6, 2026

Total Citation : 33

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The Physicochemical, Microbiology, and Sensory Characteristics of Kefir Goat Milk with Different Levels of Kefir Grain

Authors