Influence of Maltodextrin Concentration on the Proximate, Chemical, and Microbiological Properties of Powdered Bovine Colostrum Kefir
Heni Rizqiati, Andi Febrisiantosa, Ahmad Iskandar Setiyawan, Jessica Setiawan, Hidayah Safira, Virna Rania Insyira, Alisya Ghina Belinda, Rafael Evan Wiryawan & Evan Adrian · Current Journal of Applied Science and Technology · 2023
Incorporating filler during bovine colostrum kefir dehydration is necessary to protect microbial viability and produce desirable powder properties. This study investigated the effect of different concentrations of maltodextrin (0%, 2.5%, 5%, 7.5%, 10%) on powdered bovine colostru...
Open access
Research Article
10.9734/cjast/2023/v42i244175