Sensory and Microbiological Evaluation of Probiotic Yoghurt Made with Different Types of Probiotic Cultures Starter Lactobacillus acidophilus LA-5 and Bifidobacterium animalis subsp. lactis BB-12
The incorporation of probiotic bacteria into yoghurt is believed could increase its health benefits such as improving intestinal health, reducing the risk of type 2 diabetes mellitus and more. The objective of this study was to evaluate the sensory and microbiological characteristics of probiotic yo...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2022
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/282904/1/Lestari_Sensory.pdf |