Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda

Analisa Keasaman dan Total Bakteri Asam Laktat Yogurt Akibat Bahan Baku dan Persentase Lactobacillus casei yang Berbeda

Analyze of acidity and amount of lactic acid bacteria of yogurt made from different milk types and lactobacillus casei percentage ABSTRACT. The objective of this experiment is to determine the effect of milk types and percentages of Lactobacillus casei as a starter to the amount of Lactic Acid Bact...

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Bibliographic Details
Main Authors: Yusdar Zakaria, Yurliasni Yurliasni, Mira Delima, Ely Diana
Format: Article
Language:English
Published: Animal Husbandry Department, The Faculty of Agriculture, Syiah Kuala University 2013-10-01
Series:Jurnal Agripet
Subjects:
acidity
lactid acid bacteria
milk
yogurt
Online Access:https://jurnal.usk.ac.id/agripet/article/view/817

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