Chemical and sensory quality of milk fermented by starter combination of Lactobacillus plantarum Dad 1, Lactococus lactis, and Yeast

• Main Authors: Marya, Dina Tri, Widodo, Widodo, Nurliyani, Nurliyani, Sunarti, Sunarti
• 格式: Conference or Workshop Item PeerReviewed
• 語言: English
• 出版: 2017
• 主題: Food technology; Livestock
• 在線閱讀: https://repository.ugm.ac.id/273902/1/Proceedings%20ISTAP%202017%20%28Dina%29%20diperkecil%5B19080%5D.pdf; https://repository.ugm.ac.id/273902/; http://istap.ugm.ac.id/
• 機構: Universitas Gadjah Mada

Lactobacillus plantarum dad13 is a typical of bacteria from "Dadih"(traditional fermented milk from West Sumatra, Indonesia). The purpose of this study was to evaluate the effect of starter combination of Lactobacillus plantarum dad13, Lactococcus lactis and yeast (Saccharomyces cerevisiae...