Pustaka Ilmiah Universitas Padjadjaran

Abstrak

Effects Of Milk Fermented With Lactobacillus Acidophillus And Bifidobacterium On Yoghurt Quality And Glucose Content

The aim of this research are comparing the yoghurt quality and the glucose content, for the effect to the consumers. The samples are the yoghurt fermented with Lactbacillus bulgaricus and Streptococcus thermophilus compared to the yoghurt fermented with Lactobacillus acidophilus and Bifidobacterium. Results indicated that the quality of both yoghurt has no significancy, but the yoghurt fermented with Lactobacillus acidophilus and Bifidobacterium, has lower glucose content; but still in the normal range than the Lactobacillus bulgaricus and Streptococcus thermophilus fermented yoghurt.