Full Cream Milk Research Articles

Design of an innovative technique for application of the immobilized Rhizomucor miehei (CBS: 370.65) rennin-like enzyme on paraffin wax in cheese-making process and the kinetic properties of the immobilized enzyme

This research aimed to invent a new method for cheese making using Rennin-like enzyme from fungus with high efficiency and reusability. Accordingly, Rhizomucor miehei (CBS: 370.65) showed a promising milk clotting (MCF) activity and the mycotoxin test was negative. The partially purified enzyme was immobilized by entrapment in paraffin wax using different techniques. Wax-enzyme tablets preparation exhibited complete immobilization yield (100%). Ca2+ had a marked stimulating effect on the activities of both the free and immobilized enzyme forms. The immobilized enzyme (MCI) exhibited more than sixteen effective reuses to produce cheese in a batch reactor. The free and the immobilized forms recorded their optimum activities at pH 5.6 and 55 °C, respectively. The immobilization process reduced the consumed activation energy (Ea) to 39%. The immobilized enzyme was more stable than the free form. Among all the used substrates, buffalo milk and full cream milk showed the highest immobilized enzyme activity (7142.9 U). km value was unaffected by the immobilization process and was 600 mg reaction−1, for both. Schematic setup was used as semi-pilot example for a repeated batch of MCI wax tablets. This design solved the clotting problem completely by the refine bundle nominated its agreeability in the cheese-making process.

Hubungan Pengetahuan, Sikap Dengan Perilaku Pengaturan Diet Hipertensi Di Puskesmas Guntur Garut

Hypertension is a non-communicable disease in which cases are still many in Indonesia. Hypertension diet is one of the treatments to prevent recurrence in hypertension. The knowledge of attitude and behaviuor in a person will be carried out with proper management. Knowledge is something that can underlie or encourage someone to take action or behaviuor. The recommended hypertension diet for people with hypertension is the consumption of food that is low in salt, low in fat, increase fibre, increase potassium intake, do not consume cigarette, coffee and alcohol, increase consumption of vegetable and fruit. The purpose of this research was to determine the description of knowledge, attitude and behavior of hypertension sufferers about dietary food regulation in the working area of Guntur Health Center Garut. This research was conducted using a quantitative approach. The population in this research were all hypertension sufferers in Guntur Health Center as many as 265 people. The sample in this research amounted to 159 people using accidental sampling techniques. the instrument used in the form of a questionnaire, which includes: knowledge, attitude and behaviour. Data analysis used univariate analysis. The result of this research indicated that the majority of respondents had a good level of knowledge as many as 152 people (95,6%),159 people (100%) had a supportive attitude, and 159 people (100%) had positive behavior. There is a relationship between knowledge and attitudes towards dietary regulation behavior for hypertensive patients with analytical test results obtained p-value less than 0.05 (knowledge 0.033 and attitude 0.013). From the result of this research, there were several behaviours that had to be improved and had to be maintained. like reducing the consumption of full cream milk, biscuit and egg yolk and maintaining consumption of fruit, vegetable and food that contain low fat.The result of this research expected to be used as a reference and learning both in the provision of health education or other nursing care for the knowledge, attitude and behaviour of hypertension sufferers about dietary food regulation

Karakteristik Kimia dan Organoleptik Selai Oles Kenari (Canarium indicum L.) Dengan Penambahan Susu Full Cream

The purpose of the study was to determine the effect of adding the best of full cream milk on the chemical and organoleptic characteristics of canarium nuts spread. A completely randomized design with the addition of full cream milk concentration consisted of 5 treatment levels, namely 0%, 3%, 6%, 9%, and 12%. The result showed that adding 9% full cream milk to walnut jam was the best treatment with overall acceptable chemical and organoleptic characteristics.

Detection of anti-Neospora caninum antibodies in sheep’s full-cream milk by a time-resolved fluorescence immunoassay

Ovine neosporosis, caused by the Apicomplexan parasite Neospora caninum, leads to reproductive failure worldwide. Nowadays, there is a trend to develop diagnostic techniques using non-invasive samples, such as milk, in order to reduce animal stress, sample collection effort, and costs. The objective of this study was to develop and validate a highly sensitive and specific serological technique, based on a time resolved-fluorescence immunoassay using a N. caninum GRA7 antigen (GRA7-TRFIA), for the detection of anti-N. caninum immunoglobulins G on sheep’ full-cream milk samples. An analytical validation was performed, including intra- and inter-assay precision, analytical sensitivity and accuracy. The diagnostic performance of the assay was evaluated by studying the positive-negative discrimination by Mann Whitney U tests. In additon optimal cut-offs, diagnostic sensitivity and specificity, and areas under the curve were calculated by three Receiver Operating Curve (ROC) analyses, using GRA7-TRFIA and a N. caninum tachyzoite soluble extract-based ELISA (NcSALUVET-ELISA) in blood sera, and the coinciding results of both techniques, as reference techniques. Moreover, Spearman’s correlation of GRA7-TRFIA in milk with the techniques in sera and agreement (kappa values) were also estimated. GRA7-TRFIA for milk samples showed an adequate precision, with high analytical sensitivity and accuracy. Regarding ROC analyses, at the optimal cut-offs, the diagnostic sensitivity and specificity were more than 90 % in all cases. In addition, GRA7-TRFIA values in milk were more positively correlated to GRA7-TRFIA values in blood sera than in the case of values obtained with NcSALUVET-ELISA. GRA7-TRFIA in milk showed an almost perfect agreement with GRA7-TRFIA in blood sera (kappa = 0.98) and with the coinciding results of GRA7-TRFIA and NcSALUVET in blood sera (kappa = 1.00), while it has a substantial agreement with NcSALUVET-ELISA (kappa = 0.69). In the light of these results, GRA7-TRFIA in full-cream milk samples is a highly sensitive technique that could be used for screening anti-N. caninum antibodies in sheep flocks.

Choline intake and associations with egg and dairy consumption among pregnant women attending a high-risk antenatal clinic in South Africa: the NuEMI study

BackgroundThe importance of adequate choline intake during pregnancy has been well documented, but low intake is common. Total choline intake, main food sources of choline, as well as associations between choline intake and egg and dairy consumption were determined in a sample of pregnant women attending the high-risk antenatal clinic at a regional hospital in Bloemfontein, South Africa.MethodsA cross-sectional study design was used. Trained fieldworkers collected dietary intake data using a validated quantified food frequency questionnaire (QFFQ), after which all food items were matched to foods in the USDA Database for the Choline Content of Common Foods (Release 2) to quantify choline intake. Logistic regression with backward selection (p < 0.05) was used to determine whether egg and dairy consumption were independently associated with a choline intake below the adequate intake (AI) level.ResultsThe median daily intake of choline was 275 mg (interquartile range 185 mg – 387 mg) (N = 681). Most participants (84.7%) consumed less than the AI of 450 mg/day for choline. Meat and meat products, cereals, eggs and dairy contributed mostly to choline intake. Food items that contributed most to choline intake included full-cream milk, maize porridge, brown bread, deep-fried potatoes and deep-fried dough (vetkoek). A choline intake below the AI was significantly associated with lower egg and dairy intakes (p < 0.0001 and p = 0.0002 respectively).ConclusionMost pregnant women in the current study had choline intakes below the AI. It is recommended that public health messaging targeted at pregnant women promote the consumption of foods that can significantly contribute to choline intake, such as eggs and dairy.

The Effects of Chronic Consumption of Lipid-Rich and Delipidated Bovine Dairy Milk on Brown Adipose Tissue Volume in Wild-Type Mice.

Brown adipose tissue (BAT) activation is associated with increased energy expenditure by inducing non-shivering thermogenesis. The ingestion of a milk fat globule membrane (MFGM) supplement and a high calorie diet are reported gateways into BAT activation. However, little is known about the effect of the MFGM and high calorie diets on BAT volume. To gain insight into this, mice were maintained on a high-fat (HF) or low-fat (LF) diet in conjunction with either full-cream (FC) or skim bovine dairy milk (BDM). After being maintained on their respective diets for 13 weeks, their body composition, including BAT volume, was measured using X-ray microtomography. A high calorie diet resulted in an increase in the BAT volume and mice consuming an HF diet in conjunction with FC BDM had a significantly greater BAT volume than all the other groups. Conversely, mice consuming an HF diet in addition to skim milk had a lower BAT volume compared to the HF control. The data presented suggest that the consumption of a high calorie diet in conjunction with FC BDM increases the BAT volume in wild-type mice. This study may provide valuable insight into future studies investigating BAT volume and BAT activity in relation to environmental factors, including diet.

A Study of the Antimicrobial Activity of Combined Black Pepper and Cinnamon Essential Oils against Escherichia fergusonii in Traditional African Yoghurt.

The antimicrobial activity of the essential oils of black pepper (BPE) and cinnamon bark (CE) extracts against E. fergusonii was assessed in pasteurized full cream milk during and post-fermentation. The milk was fermented with 1% (v/v) of Lactobacillus delbrueckii subspecies bulgaricus (NCIMB 11778) and Streptococcus thermophilus (NCIMB 10387) (approx. 106 cfu/mL each) and incubated and stored at 25 °C for 5 days (144 h) or at 43 °C for 24 h and then stored at 25 °C for 120 h. The milk was spiked with E. fergusonii at the start of fermentation by the lactic acid bacteria (pre-fermentation contamination) for after fermentation (post fermentation contamination). BPE and CE were applied at concentrations based on their minimum inhibitory concentration of 0.5% and 0.25% respectively as follows: 0.5% BPE alone; 0.125% BPE with 0.1875% CE; 0.25% BPE with 0.125% CE; 0.375% BPE with 0.0625% CE; 0.25% CE alone. Results showed that during fermentation at 25 °C, E. fergusonii grew to a similar level (approx. 109 CFU/mL) in control samples and 108 CFU/mL when BPE or CE were added alone. Whereas, in the samples with the combined essential oils, the bacterium grew to 106–107 CFU/mL only. During the milk fermentation at 43 °C, E. fergusonii grew to approx. 109 CFU/mL in samples without treatment. However, it was not detected in samples containing mixed BPE with CE after 8, 10 and 12 h of fermentation. Subsequent storage at 25 °C resulted in undetectable levels of the bacterium in all the samples treated with BPE or CE after 24 h of storage. These results indicated that BPE in combination with CE reduced growth during fermentation and was bactericidal during storage.

Simultaneous preconcentration and determination of sulfonamide antibiotics in milk and yoghurt by dynamic pH junction focusing coupled with capillary electrophoresis

A dynamic pH junction was used in capillary electrophoresis (CE-DAD) to on-line preconcentrate, separate, and determine trace amounts of sulfonamide antibiotics (SAs) in milk and yoghurt samples in this study. A sample matrix with 0.15% acetic acid and 10% methanol (MeOH) at a pH of 4.0, and a background electrolyte (BGE) that contained 35 mM sodium citrate with 10% MeOH at a pH of 8.5, and an acidic barrage of 0.4% acetic acid with 10% MeOH at a pH of 2.5 were utilised to achieve a stacking effect for SAs through a dynamic pH junction. Under optimised conditions, the proposed preconcentration method showed good linearity (30–500 ng/mL, r2 ≥ 0.9940), low limits of detection (LODs) of 4.1–6.3 ng/mL, and acceptable analytes recovery (81.2–106.9%) with relative standard deviations (RSDs) within 5.3–13.7 (n = 9). The limits of quantification (LOQs) were below the maximum residue limit approved by the European Union (EU) in this type of matrices. Sensitivity enhancement factors of up to 129 were reached with the optimised dynamic pH junction using CE with a diode array detector (DAD). The method was used to determine SAs in fresh milk, low-fat milk, full-cream milk, and yoghurt samples.

A2 milk: a new way to offer a flat white?

A2 milk: a new way to offer a flat white?

An isotope dilution liquid chromatography-mass spectrometry method for detection of melamine in milk powder

ABSTRACT Adulteration/unintentional contamination of milk with melamine could have negative health and economic implications especially in the developing countries due to insufficient laboratory support and surveillance. This paper presents an Isotope Dilution Liquid Chromatography-Mass Spectrometry (ID LC-MS) method developed for detection of melamine in powdered milk. The rapid sample preparation involved dissolution of 1g of milk powder in 2.5% formic acid, precipitation of protein with acetonitrile, spiking of samples with melamine (triamine-15N3) at 200 µg L–1 and detection of intrinsic 14N-melamine molecular ratio to the spike. The isotope dilution calibration procedure was free from matrix effects, unlike other methods where the detector sensitivity can fluctuate up to several orders of magnitude. Limit of detection of the method was 13 µg kg–1, and the recovery of melamine at 50, 100, and 250 µg kg–1 was 78.7–126.3%. The method was used to determine melamine levels in 22 milk powder products (local and imported) available in Sri Lanka. Melamine was detected in all the samples (range = 0.33–0.96 mg kg–1). Full cream milk powders (both local and imported) contained melamine in the range of 0.39–0.84 mg kg–1, and various health and pregnancy formulas contained <0.5 mg kg–1 of melamine. Two imported infant formula samples contained the highest levels of melamine (0.96 and 0.94 mg kg–1). Although these melamine levels are below the regulatory limit in Sri Lanka (1 mg kg–1), a monitoring programme would ensure consumer safety.

The effect of Sargassum binderi alginate extract addition on the nutritional content of full cream Mung Bean Milk and its consumer acceptance

Milk is one of the important nutritional components that consumed by children and adults. Mung Bean (Vigna radiata L.) contains high nutrition and functional compounds, as well as high nutrients content that the body needs. Mung Bean milk is processed into full cream Mung Bean milk with alginate addition. Variations of alginate addition are 1%, 1.5%, 2%, 2.5% and 3% (w/v). Characterization of full cream mung Bean milk is analysis of the viscosity, density, nutritional, total fiber content, and organoleptic analysis. Alginate is a heteropolysaccharide that has two monomers. The color of alginate is brown. The result of research in density and viscosity of the alginate are 1.43 g/mL and 7.42x10-3 kg m-1 s-1. The best composition for addition alginate to full cream Mung Bean milk is 3% (w/v). The result of the best full cream Mung Bean milk of carbohydrate, protein, fat, and total fiber content is 98 mg carbohydrates/mL milk; 0.97% in 5 mL milk; 0.32 mg fat/mL milk and 13.1 mg/mL milk. Organoleptic analysis of 3% (w/v) addition alginate in full cream Mung Bean milk is like category.©2021 JNSMR UIN Walisongo. All rights reserved.

Investigating the Quality of Milk using Spectrometry Technique and Scattering Theory

Milk is a dairy product that contains dissolved proteins, carbohydrates, fat, and many minerals. Milk enhances body growth and provides vital energy and fatty acids. Milk can turn bad after being kept at room temperature for several days. The endurance of milk could depend on its fat and protein composition. Our work aims to compare the quality of milk after being kept at room temperature for several days using spectroscopy methods. Modeling based on scattering theory is also provided to compare the light propagation in milk, water, and air. A VIS-NIR spectrometer was used to observe the light absorption, transmission, and reflectance whereas a modeling approach was applied to study the scattering, absorption, and extinction efficiencies. The milk samples consist of full cream milk kept at room temperature for 8 days, 11 days, 14 days, and 17 days. The results show that milk without fermentation has higher light absorbance and lower transmission compared to milk with fermentation, due to changes in milk composition after the fermentation process. Milk scatters more light compared to water and air due to its fat globule and protein ingredients. The output of this study can be used as a reference for studies involving bacteria or microorganisms in milk. It also can be used to compare the quality of milk with and without air exposure.

Physical characteristics of ice cream with the addition of tangerines (Citrus reticulata)

The addition of fruit can improve the taste of the ice cream. One type of fruit that can be used as an additional ingredient is mandarin orange or tangerines (Citrus reticulate). This study aimed to determine the effect of the addition of tangerines to pH, melting power and overrun. This research was conducted at the Dairy Processing Biotechnology Laboratory, Faculty of Animal Husbandry, Hasanuddin University, Makassar. The ingredients used are full cream milk, water, sugar, yolk, tangerines, whippy cream, vegetable fat, and cornstarch. This research was conducted completely randomly (CRD) with 4 treatments and 3 replications. The results clearly showed that the addition of different tangerine levels did not affect the pH value of the ice cream. Additionally, the higher level of tangerine addition resulted in a decrease in overrun value and slowed the melting power of the ice cream. Hence, in making ice cream it should be consisted of tangerines at a level of 15% by considering overrun and melting power of the ice cream.

Organoleptic quality of pasteurization milk by matoa (Pometia pinnata) leaf extract supplementation

This study was aimed to analyze the effect of adding matoa leaf extract (MLE) and different pasteurization methods (PM) on organoleptic characteristics of pasteurized milk (PMi). This study used a completely randomized design of factorial pattern 5×2 with 3 replications consisting of 2 factors, the level of matoa leaf extract and pasteurization methods. Pasteurized milk was made from reconstituted milk i.e. full cream milk powder, each sample was added by MLE with levels of 0%, 0.05%, 0.10%, 0.15% and 0.20%, then pasteurized at Low-Temperature Long Time (LTLT) (63°C for 30 minutes) and High-Temperature Short Time (HTST) (72°C for 15 seconds). The result of the study indicated that supplementation of 0.20% MLE combination by HTST method results in best Pasteurization Milk, but not favored by the panelist. The HTST pasteurization method with Pasteurization Milk was color white (did not change the natural color of milk), specific flavor, taste, and preferred by panelists.

PHYSICOCHEMICAL AND SENSORY PROPERTIES OF ICE CREAM PRODUCED USING RAW AND PROCESSED MILK

The present study was carried out to examine the effect of storage period on the physicochemical, sensory quality of Ice cream produced using Raw (Cow and Buffalo milk) and processed milk (Full cream and Standardized milk). Based on the different ratio of milk (Raw 25% cow milk and 75% buffalo milk, 50% cow milk and 50% buffalo milk, 100% cow milk, 100% buffalo milk, 25% buffalo milk and 75% cow milk) and (Processed 25% full cream milk and 75% Standard milk, 50% full cream milk and 50% standard milk, 100% full cream milk, 100% standardized milk, 25% standard milk and 75% full cream milk), the Ice cream is evaluated periodically at intervals of 15 days. According to results obtained, the properties like total solids and acidity of ice cream samples were increased significantly. While, pH and overrun decreased significantly. There are no significant changes occurred in Fat and Protein during storage. The mean sensory score of all Ice cream samples decreased significantly with progress in storage period at -18±1 ?

The effects of life style modification versus food supplementation on menopausal symptoms

BackgroundNutrition and good health are two dependent parallel axes; female’s health at different ages in general and at the time of menopause in particular has received a lot of attention last several years. The objective of this experimental study was to evaluate the effect of consuming food supplement versus lifestyle modification in the dietary habit on menopausal symptoms in perimenopausal Egyptians females.ResultsForty seven females in the perimenopausal stage of life with mean age 46.04 ± 5.88 years participated on the food supplement consumption group, they consumed 75 g per day of a rusk (prepared from corn flour, wheat flour 72%, full cream milk powder, flaxseed oil, wheat germ, clove and cinnamon powder) for 2 months. They were compared with the control group (forty nine females with mean age 46.91 ± 5.39 years) who changed their foods habits to a healthy life style. Menopause rating scale and the biochemical analysis were comparable on day 1 and on day 60. The total menopause rating scale and its three subscales (psychological, urogenital and somatic), waist circumference, serum follicle stimulating hormone and estradiol in the corn rusk supplement group showed a statistically significant improvement. No significant difference was noted in the control group apart of the psychological subscale and waist circumference.ConclusionsCorn Rusk enriched with clove and cinnamon as a food supplement snake is promising to relief menopausal symptoms and should be considered on the diet of menopausal females.

Dietary factors associated with being overweight and obese among school-going adolescents in Region One, The Gambia

BackgroundThe purpose of this study was to determine the dietary factors associated with being overweight and obese among school-going adolescents in Region One, The Gambia. MethodThis was a school-based cross-sectional study and 1008 students from eight Senior Secondary Schools in Region one of The Gambia participated in it. Data were collected through questionnaire self-administered method, and weight and height measurements. Using the age and gender-specific cutoff points proposed by World Health Organization, body mass index (BMI) was calculated using the weight and height measures. The data were analyzed using frequencies for underweight, overweight, and obesity, and the association between dietary factors and weight status of participants was determined using the Chi-square test. FindingsOut of the 1008 students recruited in the study, 981 of them completed and returned the questionnaires, resulting in a total response rate of 97%. The mean age of the participants was 17.3 years (SD = 1.9) and 385 of them (39.2%) were from grade 10. There were 627 (63.9%) females. The mean BMI for all the students was 20.0 ± 3.4 kg/m2. Most of the students (n = 672; 68.5 %) had normal body weight, but 226 (23%), 76 (7.7 %) and 7 (0.7%) of them were underweight, overweight and obese respectively. There was a significantly higher number of female students who were overweight (n = 64, 10.2%) than their male counterparts (χ2 = 72.336, p < 0.001). The frequency of drinking sugar added juices and full cream milk, eating fish, shrimps, oysters, lobsters, and snacks such as cakes and biscuits were significantly associated with overweight and obesity among the participants (p < 0.05). In conclusion, the problem of under-nutrition and over-nutrition co-existed among the students which were associated with poor eating habits.

Pengujian Starter Yoghurt (Streptococcus thermophilus dan Lactobacillus bulgaricus) serta Ekstrak Jamblang (Syzygium cumini L.) Pada Kasus Niyoghurt Jamblang Yang Telah Rusak

Abstract. Yogurt with the use of coconut milk as raw material is known as niyogurt or cocogurt. Coconut milk can be used as a base for yogurt because it has the same fat content as milk in terms of color and thickness similar to full cream milk. Preliminary research to breed starter Streptococcus thermophilus and Lactobacillus bulgaricus on coconut milk media with the addition of milk gradually. The results of the preliminary study showed that the pH value of the Streptococcus thermophilus and Lactobacillus bulgaricus cultures slightly increased at the use of 40% coconut milk and decreased until the use of 80%. However, when using 100% coconut milk, the pH of the two starters increased again. In the main study, making yoghurt with variations in the percentage of starter (3% (S1), 4% (S2) and 5% (S3)) and the percentage of jamblang fruit extract (Syzygium cumini L.) (10% (J1), 20% (J2) and 30% (J3)). The main research results show that the yoghurt has been damaged which is characterized by a rancid aroma, does not have a sour taste, and gas bubbles appear. The pH of niyoghurt ranges from 5.0-5.38 with an average of 5.19. This value is not in accordance with the SNI for yoghurt (01-2981-1992).(Examining of yogurt starter (Streptococcus thermophilus and Lactobacillus bulgaricus) and Syzygium cumini L. Extract in the Case of Spoilt Fruit Niyoghurt)Abstract. Yogurt with the use of coconut milk as raw material is known as niyogurt or cocogurt. Coconut milk can be used as a base for yogurt because it has the same fat content as milk in terms of color and thickness similar to full cream milk. Preliminary research to breed starter Streptococcus thermophilus and Lactobacillus bulgaricus on coconut milk media with the addition of milk gradually. The results of milk gradually. The results of preliminary research showed the pH value of the Biaken Streptococcus thermophilus and Lactobacillus the use of 40% coconut milk and deceased to 80% use. However, when using 100% coconut milk, the pH of the two starters increased again. In the main study, making yogurt with variations in the percentage of starter (3% (S1), 4% (S2) and 5% (S3%)) and the percentagee of jamblang fruit extract (Syzygium cumini L.) (10%(J1), 20%(J2) and 30% (J3)). The main research results show that the yogurt has been demaged which is characterized by a rancid aroma, does not have a sour taste, and gas bubbles appear. Acording to SNI for yogurt (01-2981-1992)

Impact of temperature and surfactant addition on milk foams

Abstract Milk is a complex colloidal solution. Knowledge of milk composition assay is essential for better applications in the dairy industry apart from processing and storage. Several techniques are reported in literature, but their applications are limited due to chemical entailment, invasive nature, and complicated procedures. The present work investigates the possibility of using milk foam properties as composition markers of milk. Surfactants play a key role in generating foams. In the present work, the effect of surfactants and temperature on foams produced from milk of different fat composition was investigated. Temperature effects and the impact of cationic, anionic, and non-ionic surfactants on foams produced from three milk types (cow milk, toned milk, and full cream milk) were studied. Toned milk added with an anionic surfactant sodium dodecyl sulphate (SDS) at 60 °C showed comparatively higher foamability of 122.4 mL. Among pure milk samples, toned milk showed a comparatively higher foamability of 114.65 mL. Cationic surfactant cetyltrimethylammonium bromide (CTAB) showed better milk foaming properties. Tween 80, a non-ionic surfactant showed a minimal or neutral effect on foam properties of milk. The results attained could lay the foundations for developing a novel milk assay protocol with the use of surfactant foams and thermal pre-treatments.

The effect of starter combination and types of milk against physicochemical characteristics of cow milk yoghurt

Yoghurt was produced through the fermentation of bacteria Lactobacillus bulgaricus and Streptococcus thermophillus. In making yoghurt, various kinds of milk can be used such as: fresh milk, skim milk and full cream milk. The purpose of the study is to provide yoghurt in accordance with the right application of milk and yoghurt starter. The findings of research provide scientific information that useful for the technology development in the field of cow's milk processing industry. The study began with making starter, processing milk to be yoghurt and storing them in cold temperatures for four weeks. The study used a factorial Completely Randomized Design with three replications. The first factor is the number of starter/Lactic Acid Bacteria (e1 = Lactobacillus bulgaricus and Streptococcus thermophillus; e2 = combination of Lactobacillus bulgaricus, Streptococcus thermophillus, Bifidobacterium longum and Lactobacillus casei). The another factor is types of milk (s1 = fresh milk and s2 = skim milk). The parameter was discussed are physicochemical analysis including pH, protein, fat and lactose content. The results was showed the types of milk and the amount of starter used had a significant effect on fat content, protein content and lactose of the yoghurt produced did not match the pH value of yoghurt during storage at 4 weeks. The pH value obtained from fresh milk ingredients with a combination of 4 starters, a good level of yoghurt protein is produced from fresh milk ingredients with a combination of 2 starters, good fat content obtained from skim milk ingredients with a combination of 2 starters and fresh milk with a combination of 4 starters, while good lactose content in a combination of 2 starters both in fresh milk and skim milk.