Physical Properties of Yoghurt During Storage at 4ºC
The purpose of this research was to find out physical properties of yogurt during storage at 4ºC. Yoghurt starters were using Lactobacillus bulgaricus FNCC 0041 and Streptococcus thermophilus FNCC 0040 (1:1). Yoghurt starter was inoculated on 10% (w/v) of skim milk and 10% (w/v) of skim milk which c...
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| Format: | Article |
| Language: | Indonesian |
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University of Brawijaya
2012-02-01
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| Series: | Jurnal Ilmu dan Teknologi Hasil Ternak |
| Online Access: | http://jitek.ub.ac.id/index.php/jitek/article/view/125 |