International Journal of Multidisciplinary Research and Development

Authors
Nguyen Phuoc Minh

Abstract
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.