Kualitas dan Aktivitas Antimikroba Produk Dadih Susu Sapi pada Penyimpanan Suhu Rendah

The objective of the current study to obtain curd of cow's milk products as functional foods that have good quality and antimicrobial activities during cold storage (50C). The treatment is used 2 factors included type starter fermentation using lactic acid bacteria as main factor (JB1:L. plantarum + L. fermentum; JB2: L. plantarum + L. brevis; JB3: L. plantarum + L. acidophilus; JB4: L. plantarum + L. fermentum + L. acidophilus + L brevis), and time of storage as the second factor (:0; 7; 14 and 21 days). The results showed that the type of starter bacteria and the time of storage were not effect on fat, moisture, ash of cow's milk curd and antimicrobial activities. Protein, titratable acidity and pH decrease during strorage. It was concluded that type of starter bacteria do not affect the quality of cow's milk curd and antimicrobial activity, however, the time of storage decrease protein content