THE USE OF COW MILK AND GOAT MILK ON THE MAKING OF YOGHURT

Sumardi, - (2011) THE USE OF COW MILK AND GOAT MILK ON THE MAKING OF YOGHURT. National Student Conference on Food Science& Technology (11). Universitas Katolik Soegijapranata, Semarang. ISBN 978·602·8011·35·8

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Abstract

Yogurt is milk that is made by fermentation of bacteria. Yogurt can be made from any milk. Modem production is currently dominated by cow's milk, though Indonesia is actually rich in natural resources, including milk. Therefore we want to try to make yogurt products from other dairy products, like goat's milk. Yogurt is made by putting specific bacteria· into the milk under controlled temperature and environmental conditions; especially .~J? industrial production. Bacteria break down the natural milk sugars and release lactic acid as waste product. Increased acidity causes the milk protein goes solid. Increased acidity (PH = 4-5) also avoids the potential proliferation of pathogenic bacteria. Most yogurt products made using Lactobacillus and Streptococcus bacteria that we often encounter in a variety of sold yogurt products. But in some countries, the product may be called yoghurt only if there are live bacteria in the final product. Products that have been pasteurized, which had no live bacteria, is called fermented milk. Yogurt that has been pasteurized has a long shelf life and does not require a refrigerator. Yogurt has various functions in human life, therefore the product of yogurt has become a universal drink which is beneficial to human health, especially in the digestive tract (eg: facilitate constipation or difficult bowel movements). Also yogurt is rich in protein, several B vitamins, and minerals that are important. Yogurt has much fat milk from which it is made. Because the structure of the lactose yogurt was damaged, then the yogurt can be consumed by people who are allergic to milk.

Item Type:	Book
Subjects:	600 Technology (Applied sciences) > 640 Home & family management > Food and Drink
Divisions:	Book Publication
Depositing User:	Mr Sumardi .
Date Deposited:	27 Apr 2023 02:42
Last Modified:	27 Apr 2023 02:42
URI:	http://repository.unika.ac.id/id/eprint/31549

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