The Physicochemical and Sensory Qualities of Goat Cheese with Indigenous Probiotic Starter at Different Temperatures and Storage Durations | Setyawardani | ANIMAL PRODUCTION

About The Authors

Triana Setyawardani
Faculty of Animal Science, Universitas Jenderal Soedirman
Indonesia

Faculty of Animal Science, Universitas Jenderal Soedirman

Mardiati Sulistyowati
Faculty of Animal Science, Universitas Jenderal Soedirman
Indonesia

Kusuma Widayaka
Faculty of Animal Science, Universitas Jenderal Soedirman
Indonesia

Agustinus Hantoro Djoko Rahardjo
Faculty of Animal Science, Universitas Jenderal Soedirman
Indonesia

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Keywords Blood Mineral, Gracilaria sp. waste, Local Ducks, Multienzyme Buck, Spermatozoa, Acrosome, membrane, fig fruit extract, freeze-drying FMO3gene, PCR-RFLP, carcass and meat quality, Indonesian duck PGF2α, estrus, synchronization, pregnancy. Sasak ducks, feather color, body size, egg production black tea extract blood profile cholesterol, triglycerides, breadfruit leaf, duck performance,duck meat cytology, vaginal temperature, vaginal pH, estrous cycle, sheep ewe genetic diversity guinea pig microsatellites nuggets, chicken meat, chicken intestines, chemical quality physiological response slow release urea, cassava waste, tannin, leucaena small stock sub-Saharan Africa sunflower seed oil

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