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

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)
Format: EJournal Article
Udgivet: Faculty of Animal Science, Universitas Gadjah Mada, 2020-02-29.
Fag:
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
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