Abstract:Yoghurt was produced through the fermentation of bacteria Lactobacillus bulgaricus and Streptococcus thermophillus. In making yoghurt, various kinds of milk can be used such as: fresh milk, skim milk and full cream milk. The purpose of the study is to provide yoghurt in accordance with the right application of milk and yoghurt starter. The findings of research provide scientific information that useful for the technology development in the field of cow's milk processing industry. The study began with making st… Show more
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