Abstract
Yogurt quality is affected by the yogurt starter. The aim of this study was to determine the shelf life of yogurt starter and its derivatives based on microbiological and physical and sensory aspects. Yogurt starter is made from commercial dry culture, then lowered to 4th derivative, and stored in the refrigerator for up to 25 days. The result showed that there was stability in the viability of total microorganisms and mold in yogurt starter and its derivatives. The viability of lactic acid bacteria (LAB) decreased from F1 to F4. Decreasing pH and little whey formation occurred during the storage. The yogurt quality made from the starter and its derivatives was acceptable. The shelf life of F1, F2, and F3 starter is 25 days, while F4 is 20 days.
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