PERANAN STREPTOCOCCUS THERMOPHILLUS DAN LACTOBACILLUS BULGARICUS DALAM PROSES PEMBUATAN YOGURT : SUATU REVIEW
ABSTRACT: Yogurt is one of the
milk processing that is fermented as a result of enzime activities, i.e.
Streptococcus thermophillus and Lactobacillus bulagaricus bacteria and has acid
tastes. In fermenting, both bacteria are added in the milk with ratio 1 : 1 and
are incubated at temperature of 430C as long as 4 hours. The role of
Streptococcus thermophillus is to produce diasetil that given cream and butter
flavours, while Lactobacillus bulgaricus will produce acid acetat, diasetil and
acetaldehide that give tastes on yogurt.
Key words: Yogurt, milk, enzyme
Penulis: Siti Chusnul Chotimah
Kode Jurnal: jppeternakandd090049
