Powdered Yoghurt Probiotic Quality Produced by Foam-Mat Drying Method with different Drying Temperature and Albumen Level

• Main Authors: Sukarno, Ari Surya, Nurliyani, Nurliyani, Indratiningsih, Indratiningsih
• 格式: Conference or Workshop Item PeerReviewed
• 語言: English
• 出版: 2014
• 主題: Agronomy; Food technology; Livestock
• 在線閱讀: https://repository.ugm.ac.id/135352/1/Powdered%20Yoghurt%20Probiotic%20Quality%20Produced%20by%20Foam-Mat%20Drying%20Method%20with%20different%20Drying%20Temperature%20and%20Albumen%20Level.pdf; https://repository.ugm.ac.id/135352/

The study aimes to determine the effect of different drying temperature and albumen level on the quality of powdered yoghurt probiotic produced by foam-mat drying method. Yoghurt was produced by 5% Streptococcus thermophilus and Lactobacillus bulgaricus starter with ratio 1:1, and added 2% L...