Abstract
Fermentation of milk products has been widely known to offer various health benefits to human. In this research, we observe the physicochemical and microbiological characteristics of fermented milk fortified with inulin. The observed physicochemical characteristics include color, emulsion stability and activity, while the observed microbiological characteristics include total lactic acid content and total lactic acid bacteria. The fermented milk was divided into two groups, which were fermented milk with 2% inulin fortification (K1), and without inulin fortification (K0) as the control. All of the data were then analyzed with ANOVA. This research concludes that 2% inulin fortification can improve the physical characteristics of synbiotic fermented milk at room temperature which was needed to support consumer acceptability of the functional drinking product.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
