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

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...

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Bibliographic Details
Main Authors:	Lestar, L. A., Nuriannisa, F., Yuliani, K., Ratnasari, D., Farida, I. N., Azizah, E. F.
Format:	Article
Language:	English
Published:	Rynnye Lyan Resources 2022
Subjects:	Dietetics and Nutrigenomics
Online Access:	https://repository.ugm.ac.id/282904/1/Lestari_Sensory.pdf

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