Kualitas mikrobiologis yogurt sinbiotik bubuk dari susu kambing dengan fruktooligosakarida (FOS) sebagai sumber prebiotik selama penyimpanan

Abstract

People already know that goat milk has high nutrition and medical value, but unfortunately the consumption level of goat milk is still low. The reason why people avoid consuming goat milk because of its goaty flavour. One of the method to solve this problem is by developing powdered simbiotic yogurt, so that it can help to increase goat milk consumption. The fermentation that occured in this product not only eliminated goaty flavour but also produced antimicrobial agent.