Production of Niyoghurt with Different Streptococcus thermophilus and Lactobacillus bulgaricus Ratio and Its Quality Changes during Storage
Abstract
Yogurt produced from coconut milk by fermentation using starter cultures ofStreptococcus thermophilus and Lactobacillus bulgaricus at 45C for 5 hours was evaluated.Addition of skim milk powder and sugar was based on the calculation of solids non-fatstandardization. The research was conducted in a block randomized design factorialpattern 3x3. The first factor was different ratio of Streptococcus thermophilus andLactobacillus bulgaricus (1;1, 1:2, 1:3) and the second factor was storage time (0, 2, 4weeks). Variables measured were proximate, chemical, and organoleptical qualities. Theresults showed that the activity of Streptocococcus thermophillus in breaking lactose andLactobacillus bulgaricus in forming lactic acid had started to increase after 2 weeks ofstorage. Niyoghurt which had the required lactic acid was obtained from the combinationtreatment of ratio of starter cultures 1:1 at 2 weeks of storage. The niyoghurt could not beaccepted by panelists at the fourth week storage.
Keywords: coconut milk, niyoghurt, Streptococcus thermophilus, Lactobacillus bulgaricus
Downloads
Published
Issue
Section
License
Authors who publish with this journal agree to the following terms:- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal