Title: Evaluation of Titrable acidity (Ta) of camel and buffalo milk during lactic acid fermentation by using Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. lactis
Abstract: To study the Titrable Acidity (TA) of camel and buffalo milk by using Lactococcus lactis ssp. cremoris and Lactococcus lactis ssp. lactis, an experiment was designed and conducted at National Research Center on Camel, Bikaner, Rajasthan, India and Department of Livestock Products Technology, College of Veterinary and Animal Science, Rajasthan University of Veterinary and Animal Sciences, Bikaner, Rajasthan, India. There was a highly significant (P
Publication Year: 2018
Publication Date: 2018-01-01
Language: en
Type: article
Access and Citation
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot