The Study on Gelatine Addition to Acidity, pH, Water Holding Capacity and Syneresis of Yogurt
The objective of this study to find out the effect of gelatine addition as a stabilizer on acidity, pH, water holding capacity, and syneresis of yogurt. The material of these research were yogurt made from skim milk with 14% of total solid, yogurt starter which combination of Lactobacillus bulgaricu...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | Indonesian |
| Published: |
University of Brawijaya
2012-02-01
|
| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/123 |