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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Bibliografische gegevens

Hoofdauteurs:	Umi Fatmawati, Faisal I. Prasetyo, Mega Supia T.A, Ardiyanti Nur Utami
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	Fakultas Keguruan dan Ilmu Pendidikan Universitas Sebelas Maret 2013-08-01
Reeks:	Bioedukasi: Jurnal Pendidikan Biologi
Onderwerpen:	lactobacillus streptococcus milk yogurt lactid acid
Online toegang:	https://jurnal.uns.ac.id/bioedukasi/article/view/2644
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