KARAKTERISTIK YOGURT YANG TERBUAT DARI BERBAGAI JENIS SUSU DENGAN PENAMBAHAN KULTUR CAMPURAN Lactobacillus bulgaricus DAN Streptococcus thermophillus

• المؤلفون الرئيسيون: Umi Fatmawati (مؤلف), Faisal I. Prasetyo (مؤلف), Mega Supia T.A (مؤلف), Ardiyanti Nur Utami (مؤلف)
• التنسيق: كتاب
• منشور في: Fakultas Keguruan dan Ilmu Pendidikan Universitas Sebelas Maret, 2013-08-01T00:00:00Z.
• الموضوعات: article
• الوصول للمادة أونلاين: Connect to this object online.

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...