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Akademický článek

Study of physic and organoleptic of butter developed using milk from cow and goat reared in Sleman Regency, Yogyakarta, Indonesia

Autor: T. W. Murti, M. W. E. Pradana, A. D. Nurasri, M. Arlinda

Publikováno v: Journal of the Indonesian Tropical Animal Agriculture, Vol 45, Iss 4, Pp 338-347 (2020)

This study was to see physic-organoleptic of butter from goat as compared to cow butter reared in the Mt Merapi, Sleman regency, Yogyakarta. Both butter has been evaluated their fat size and numbers, the value of hardness, melting point, spreading an

Externí odkaz: https://doaj.org/article/dbd62e1368cf42a5bbfb7a8afcb13652

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Akademický článek

Development of Fermented Mare’s Milk Using Mixed Probiotic Cultures

Autor: T. W. Murti, E. Robiyati, H. L. Jundi, F. Ramadhani, B. Rustamadji, Y. Y. Suranindyah

Publikováno v: Media Peternakan, Vol 39, Iss 1, Pp 9-13 (2016)

Mare’s milk has good nutrient composition for human being in the form of natural milk or milk products. It can be used to replace cow’s milk, especially in the regions outside of Java Island which are rarely found dairy cow. This study had an obj

Externí odkaz: https://doaj.org/article/d340adcb937f4803877079cfa4aeaea7

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Akademický článek

Viscosity and Proteolysis of Yoghurt Using Ropy Strains, in the Presence of Bifidobacteria, as Compared to Those of Soyoghurt

Autor: T. W. Murti, M. J. Desmazeaud

Publikováno v: Buletin Peternakan, Vol 0, Iss -, Pp 433-438 (2004)

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Externí odkaz: https://doaj.org/article/d8a71c922e9345d88abf0fa0bbd11ab6

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The Occurrence of CSN1S1 E Allele on Saanen Goat Population at BBPTU-HPT Baturraden

Autor: H S Widodo, T W Murti, A Agus, W Widodo

Publikováno v: KnE Life Sciences.

The CSN1S1 gene is expressed as the milk alpha S1 casein which is valuable for cheese making. Allele E is a mutation of this gene, which is correlated with low quantity of expressed protein. This study aimed to identify the occurrence of CSN1S1 E all

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3e33a3e1992f25823f0392514ef6dd5f
https://doi.org/10.18502/kls.v0i0.11814

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Study of physic and organoleptic of butter developed using milk from cow and goat reared in Sleman Regency, Yogyakarta, Indonesia

Autor: M. Arlinda, A. D. Nurasri, M. W. E. Pradana, T. W. Murti

Publikováno v: Journal of the Indonesian Tropical Animal Agriculture, Vol 45, Iss 4, Pp 338-347 (2020)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2671e918def93223a5bc3c5587f093e1
https://ejournal.undip.ac.id/index.php/jitaa/article/view/31775

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The quality of low fat-fermented goat milk and low fat-fermented cow milk containing probiotic cultures

Autor: A. Latif, T. W. Murti, B. T. Santoso

Publikováno v: IOP Conference Series: Earth and Environmental Science. 387:012132

This research was conducted to study the quality of low fat-fermented milk containing probiotics cultures using goat and cow milk. The pH, Brix value, viscosity, and sensorial detection after 9 hours of incubation at 39°C were observed from the ferm

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4a66b48b366220870438aa1c8b7e382d
https://doi.org/10.1088/1755-1315/387/1/012132

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Viscosity and proteolysis of yoghurt using ropy strains, in the presence of Bifidobacteria, as compared to those of soyoghurt

Autor: M. J. Desmazeaud, T. W. Murti

Publikováno v: Buletin Peternakan; 1995: BULETIN PETERNAKAN SPECIAL EDITION 1995; 433-438
Buletin Peternakan, Vol 0, Iss-, Pp 433-438 (2004)
Bulletin of Animal Science
Bulletin of Animal Science, 1995, pp.433-437

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Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2576bf068b188e6d80349f6a3d653658
https://hal.inrae.fr/hal-02705488

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Akademický článek

The quality of low fat-fermented goat milk and low fat-fermented cow milk containing probiotic cultures.

Autor: T W Murti, B T Santoso, A Latif

Publikováno v: IOP Conference Series: Earth & Environmental Science; Dec2019, Vol. 387 Issue 1, p1-1, 1p

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