The Content of Lactic Acid and Lactose of Yoghurt Fermented with Different Number and Percentage Starter Bacteria
The objective of the research was to study rate of lactose fermentation and production of lactic acid by Streptococus thermophillus and Lactobacillus bulgaricus. Yoghurt was made from skim milk 10 percent inoculated with Streptococus thermophillus and Lactobacillus bulgaricus differen...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Universitas Jenderal Soedirman (UNSOED), Faculty of Animal Science
2006-05-01
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| Col·lecció: | Animal Production: Indonesian Journal of Animal Production |
| Accés en línia: | http://animalproduction.net/index.php/JAP/article/view/130 |
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