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ABSTRACT
Yulinery, T., and E. Kasim. 2007. The different of quality of kefir made from different concentration of cow milk and
goat milk. Berkala Ilmiah Biologi (6) 1: 33-41.
Research on the quality of kefir made from cow milk and goat milk, in different concentration had been done. Parameters had
been tested were proximate analysis and organoleptic tested. Analysis of varians with Duncan test indicated significant on
protein content, carbohydrate, water content, alcohol, viscosity and pH by adding starter on each treatment. Goat milk
treatment showed the same result as cow milk in all parameters. While lipid content, ash content, and acidity were not
significant on cow milk and goat milk. Proximate analysis showed that 3% starter cow milk and 7% starter goat milk
produced the optimal kefir
Keywords: kefir, cow milk, goat milk
Bidang Mikrobiologi, Pusat Penelitian Biologi, (LIPI) Jl. Juanda No 18 Bogor 16002