KARAKTERISTIK YOGURT YANG TERBUAT DARI BERBAGAI JENIS SUSU DENGAN PENAMBAHAN KULTUR CAMPURAN Lactobacillus bulgaricus DAN Streptococcus thermophillus

KARAKTERISTIK YOGURT YANG TERBUAT DARI BERBAGAI JENIS SUSU DENGAN PENAMBAHAN KULTUR CAMPURAN Lactobacillus bulgaricus DAN Streptococcus thermophillus

ABSTRACT-Yoghurt is one of fermented milk product with the addition of lactic acid microbes such as Lactobacillus bulgaricus and Streptococcus thermophillus. The aim of this experiment is determining the characteristics of yogurt made from five different dairy ingredients, each of them are added wit...

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Bibliographic Details
Main Authors: Umi Fatmawati, Faisal I. Prasetyo, Mega Supia T.A, Ardiyanti Nur Utami
Format: Article
Language:English
Published: Fakultas Keguruan dan Ilmu Pendidikan Universitas Sebelas Maret 2013-08-01
Series:Bioedukasi: Jurnal Pendidikan Biologi
Subjects:
lactobacillus
streptococcus
milk
yogurt
lactid acid
Online Access:https://jurnal.uns.ac.id/bioedukasi/article/view/2644

Internet

https://jurnal.uns.ac.id/bioedukasi/article/view/2644

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