Karakteristik eskrim yogurt sinbiotik susu kambing dengan sumber prebiotik fruktooligosakarida

Abstract

Milk consumption in Indonesia is still lower, it was due to the production yields is not enough, therefore another source of milk is need to find, such as goat milk. Raw goat milk is rarely consumed because of the goaty flavor. The processing on that milk through fermentation process, with yogurt as one of its end product has process to be able to reduce the goaty flavor. The addition of probiotics in yogurt will increasing the functional value of the product related especially for health in gastrointestinal.