The main purpose of this research is to provide information about the effect of Bifidobacterium longum ATCC15707 on the characteristics of yogurt during different of storage period. The B. longum was obtained from Laboratory of Food and Nutrition Collection Culture Gadjah Mada University and a S. thermophillus+ L. bulgaricus (1: 1) was obtained from a commercial yogurt (Milkuat). This research was performed in Laboratory of Animal Science and Dairy Milk Processing Industry, Gadjah Mada University, used 8 L fresh milk cow, yogurt sample were stored at 4 ºC for 28 days. Research using Completely Randomized Design with Factorial pattern A x B (4 x 2). Factor A is the ration between yogurt starter ST+ Lb and BL (T1 is control 4% from yogurt starter, T2 1: 3 (v/v), T3 2: 2 (v/v), T4 3: 1 (v/v)). Factor B is the storage period (1 and 21 days) for chemical, physical and …

العنوان

Mohammed Sabbah

الناشر

Jurnal Aplikasi Teknologi Pangan

بلد الناشر

اندونيسيا

نوع المنشور

مطبوع فقط

المجلد

1

السنة

2012

الصفحات

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