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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Detalhes bibliográficos

Principais autores:	Umi Fatmawati, Faisal I. Prasetyo, Mega Supia T.A, Ardiyanti Nur Utami
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Fakultas Keguruan dan Ilmu Pendidikan Universitas Sebelas Maret 2013-08-01
coleção:	Bioedukasi: Jurnal Pendidikan Biologi
Assuntos:	lactobacillus streptococcus milk yogurt lactid acid
Acesso em linha:	https://jurnal.uns.ac.id/bioedukasi/article/view/2644
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