The Effect of Probiotic Starter Culture Variation on the Quality of Yogurt Based on Indonesian National Standard
Yogurt is usually made by two lactic acid bacteria such as Streptococcus thermophilus and Lactobacillus bulgaricus. However, three to seven lactic acid bacteria are also used in several products. Therefore, this study aimed to examine the effect of variations in the number of starter bacteria and co...
| Published in: | Biology, Medicine & Natural Product Chemistry |
|---|---|
| Main Authors: | , , |
| Format: | Article |
| Language: | English |
| Published: |
State Islamic University Sunan Kalijaga
2024-08-01
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| Subjects: | |
| Online Access: | https://sciencebiology.org/index.php/BIOMEDICH/article/view/516 |