Physico-chemical and microbiological qualities of raw goat milk and antibacterial characteristics of isolated lactic acid bacteria
Raw goat milk is recognized as a nutritious food owed to its originality and medicinal values. In recent years, people consumed goat milk more frequently for its natural health promoting components. However, data for quality and safety of the locally produced raw goat milk are scarcely available. Th...
Saved in:
Main Author: | Lai, Chia Yee |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2014
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/56763/1/FSTM%202014%2026RR.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Development, characterization and in vivo antibacterial and antioxcidant study of a coconut milk-based kefir beverage
by: Mahmood Taleb Abadl, Muna
Published: (2023) -
Prevalence, risk factors, impact on milk yield, and farmers’ awareness of lameness and claw lesions in dairy cows in Selangor, Malaysia
by: Babatunde, Sadiq Mohammed
Published: (2018) -
The stability of lactic acid bacteria in fermented milk /
by: Seow, Lan Hoon
Published: (1993) -
Exploiting goat milk quality for production of yoghurt /
by: Al-Yaaqqubi, Saif Juma Muftah -
Effects Of Single- And Mixed-Culture Fermentation Of Reconstituted Skim Milk And Subsequent Cold Storage On Microbial Survival, Post-Acidification And Selected Metabolite Concentrations
by: Sadr, Maryam Molavi
Published: (2009)