The Effect of Addition of Percentage of Cow Colostrum on Kefir Against Organoleptic properties (Aroma, Taste, Texture and Overall). ANGON: Journal of Animal Science and Technology, [S. l.], v. 1, n. 1, p. 75–83, 2019. DOI: 10.20884/1.angon.2019.1.1.p75-83. Disponível em: https://jnp.fapet.unsoed.ac.id/index.php/angon/article/view/44. Acesso em: 31 oct. 2025.