Work

The Making of Probiotic Drink (Yoghurt) from Cow’s Milk and Soybean Proportion using Lactobacillus casei and Lactobacillus plantarum

Year: 2012

Type: article

Abstract: The objective of current study was to find out the effect of Lactobacillus casei and Lactobacillus plantarum onto cow’s milk and soybean’s 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 cow’s milk (6.48) and the highest viscosity was combination between Lactobacillus casei and cow’s milk (2.9 cp). Keywords: cow’s milk, soybean’s milk, Lactobacillus casei, Lactobacillus plantarum, yoghurt

Source: Jurnal Ilmu dan Teknologi Hasil Ternak

Authors: Firman Jaya, Didik Kusumahadi, Dedes Amertaningtyas

Institutions: University of Brawijaya, Universitas Tribhuwana Tunggadewi

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W1575405292

FWCI:

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