International Journal of Multidisciplinary Research and Development

International Journal of Multidisciplinary Research and Development


International Journal of Multidisciplinary Research and Development
International Journal of Multidisciplinary Research and Development
Vol. 1, Issue 5 (2014)

Different factors influencing to the water buffalo milk fermentation with sweet potato jam


Nguyen Phuoc Minh

The nutritive interest of water buffalo milk products is also higher than cows’ because of the higher concentrations of protein, fat, lactose, minerals and vitamins in buffalo milk. We investigate different factors influencing to the water buffalo milk fermentation. Our results show that Sacharomyces cerevisiae supplementation 3%, fermentation temperature 30 oC, sweet potato jam 20%, preservation temperature 15 oC to get the best fermented milk.
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How to cite this article:
Nguyen Phuoc Minh. Different factors influencing to the water buffalo milk fermentation with sweet potato jam. International Journal of Multidisciplinary Research and Development, Volume 1, Issue 5, 2014, Pages 121-126
International Journal of Multidisciplinary Research and Development International Journal of Multidisciplinary Research and Development