Karakteristik Fisikokimia Dan Mikrobiologi Pada Yoghurt Susu Uht Menggunakan …

ABSTRACT Yoghurt is a semisolid fermented milk product such as ultra high temperature (UHT) milk that is processed with the help of lactic acid bacteria (LAB). The lactic acid bacteria used in this research were Lactobacillus plantarum TMW 1.1623 and Streptococcus thermophillus which have the characteristics of probiotic bacteria. These bacteria were used in the manufacture of yoghurt starte…