Characteristics of Dadih from Fermented Cow’s Milk with Various Starter Culture of Lactid Acid Bacteria Strain that Isolated from Dadih Kerinci
The objectives of this study to make Lactobacillus plantarum, L. brevis and L. acidophilus which isolated from fermented buffalo milk to be used as starter cultures in making of product curd from cow milk. The experiment use fresh cow milk and starter culture of Lactobacillus plantarum, L. brevis, and L. acidophilus. Starter culture was added about 3% from milk volume than incubated at room temperature during 48 hours. The treatments were fermentation with L. plantarum (A1), L. plantarum + L. brevis (A2), L. plantarum + L. acidophilus ( A3), and L. plantarum +. brevis + L. acidophilus (A4). The result of the experiment showed that total of all starter culture bacteria have qualified in the range of total bacteria to produce ferment milk that is 5.8 x 109–9.7 x 109 cfu/ml. Chemical characteristics which include content of water, protein, fat, ash, acid, pH, and total lactic acid bacteria were not significantly differences among treatments of starter culture. There were no differences among treatments on preference test include colour, aroma, flavour, viscosity and texture of the curd. It was concluded that chemical and microbiological characteristics of cow's milk curd were not affected by using single or combination starter culture.
Keyword: lactic acid bacteria, fermentation, curd