Pengembangan produk yoghurt dari santan kelapa dan susu sapi (kajian dari suhu dan lama inkubasi)
Yoghurt is a probiotic drink from milk that utilizes the performance of the Lactobacillus bulgaricus and Streptococcus thermophilus as starter bacteria. The purpose of this study was to determine the temperature and incubation time and the resulting effect on yoghurt that was produced from milk and...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universitas Trunojoyo Madura
2025-01-01
|
| Series: | Agrointek |
| Subjects: | |
| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/17429 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|