Influence of temperature and time on microbial, physicochemical and functional quality of goat milk

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Ibrahim Aldaw Ibrahim
Department of of Food and Technology, Faculty of agriculture, Universitas Jenderal Soedirman,Purwokerto, Indonesia.
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Rifda Naufalin
Department of of Food and Technology, Faculty of agriculture, Universitas Jenderal Soedirman,Purwokerto, Indonesia.
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Erminawati Wuryatmo
Department of of Food and Technology, Faculty of agriculture, Universitas Jenderal Soedirman,Purwokerto, Indonesia.
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Hidayah Dwiyanti
Department of of Food and Technology, Faculty of agriculture, Universitas Jenderal Soedirman,Purwokerto, Indonesia.
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Shima Esameldin Hamouda
Department of Food Science and Technology, Faculty of Agriculture, Omdurman Islamic University, Khartoum, Sudan.
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Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.

Authors

Ibrahim Aldaw Ibrahim
Department of of Food and Technology, Faculty of agriculture, Universitas Jenderal Soedirman,Purwokerto, Indonesia.

Rifda Naufalin
Department of of Food and Technology, Faculty of agriculture, Universitas Jenderal Soedirman,Purwokerto, Indonesia.

Erminawati Wuryatmo
Department of of Food and Technology, Faculty of agriculture, Universitas Jenderal Soedirman,Purwokerto, Indonesia.

Hidayah Dwiyanti
Department of of Food and Technology, Faculty of agriculture, Universitas Jenderal Soedirman,Purwokerto, Indonesia.

Shima Esameldin Hamouda
Department of Food Science and Technology, Faculty of Agriculture, Omdurman Islamic University, Khartoum, Sudan.

Corresponding Author Email: [email protected]

This article is published under the terms of the Creative Commons Attribution License 4.0

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