The Making of Probiotic Drink (Yoghurt) from Cowâ€TMs Milk and Soybean Proportion using Lactobacillus casei and Lactobacillus plantarum
| Main Authors: | Jaya, Firman, Kusumahadi, Didik, Amertaningtyas, Dedes |
|---|---|
| Format: | Article info application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Faculty of Animal Science Universitas Brawijaya
, 2012
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| Online Access: |
https://www.jitek.ub.ac.id/index.php/jitek/article/view/166 https://www.jitek.ub.ac.id/index.php/jitek/article/view/166/157 |
Daftar Isi:
- The objective of current study was to find out the effect of Lactobacillus casei and Lactobacillus plantarum onto cowâ€TMs milk and soybeanâ€TMs milk proportion to yoghurt quality. The results showed that the highest of total lactic acid was combination between Lactobacillus plantarum and soybean milk (45 ml). While the highest pH was combination between Lactobacillus casei and cowâ€TMs milk (6.48) and the highest viscosity was combination between Lactobacillus casei and cowâ€TMs milk (2.9 cp). Keywords: cowâ€TMs milk, soybeanâ€TMs milk, Lactobacillus casei, Lactobacillus plantarum, yoghurt