Total Count of Lactic Acid Bacteria in Goats and Cows Milk Yoghurt using Starter S. thermophilus RRAM-01, L. bulgaricus RRAM-01 and L. acidophilus IIA-2B4
Yoghurt is a well-known fermented dairy product which produced using a combination of lactic acid bacteria (LAB) of Streptococcus thermophilus, Lactobacillus bulgaricus and L. acidophillus as fermentation starters. Cow milk is usually used as a raw ingredient. The LAB-based local yoghurt starter (S....
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Main Authors: | Mega, Olfa (Author), Jahidin, Jaya Putra (Author), Sulaiman, Noraimah binti (Author), Yusuf, Muhammad (Author), Arifin, Muhamad (Author), Arief, Irma Isnafia (Author) |
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Format: | EJournal Article |
Published: |
Faculty of Animal Science, Universitas Gadjah Mada,
2020-02-29.
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Online Access: | Get Online |
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