Peningkatan Kualitas Yoghurt Dari Susu Kambing Dengan Penambahan Bubuk Susu Skim Dan Pengaturan Suhu Pemerahan

• Main Authors: Mustofa Helmi Effendi, Sorini Hartini, A.M. Lusiastuti
• Format: Article PeerReviewed
• Language: Indonesian; Indonesian
• Published: Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Airlangga 2009
• Subjects: SF380-388 Goats; SF911-914.4 Veterinary surgery
• Online Access: http://repository.unair.ac.id/87324/1/Bukti%20C%2014.%20Peningkatan%20Kualitas%20Yoghurt%20Dari%20Susu%20Kambing%20.....pdf; http://repository.unair.ac.id/87324/2/Peer%20review%20C%2014.pdf; http://repository.unair.ac.id/87324/; http://www.journal.unair.ac.id/filerPDF/05%20vol%208%20no%203%20Des%202009%20FKH%20_helmi_%20185-192.pdf
• Institution: Universitas Airlangga

The experiment was targeted to make yoghurt from goats milk as an alternatif milk preservative and prepare yoghurt which good quality in texture, flavour and taste. The starter of yoghurt were Streptococcus thermophilus and Lactobacillus bulgaricus. The experiment used two treatment on yoghurt from...