The effect of the starters combination and types of milk on organoleptic characteristics of cow milk yoghurt

Yoghurt is a dairy product made from lactic acid bacteria fermentation as a starter. This study aimed to determine the effect of the combination of starter and type of milk during storage on the organoleptic characteristic of yoghurt, including color, aroma, taste, texture, thickness, taste, and consumer preference. The research began with preparing starter inoculations, making yoghurt, and storing it in cold temperatures for four weeks. This study used a completely randomized design research model (CRD) with three replications under starter combination and milk type factors. The first factor consisted of combination of lactic acid bacteria starters (e1=Lactobacillus bulgaricus and Streptococcus thermophilus, e2=the combination of Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium longum, and Lactobacillus casei); and the second factor consisted of different milk types (s1=fresh milk and s2=skim milk). The parameters observed were organoleptic properties comprised of color, aroma, taste, and texture using the hedonic method involving 35 panelists. The results showed that yoghurt made from fresh cow's milk with a combination of 4 starters (e2s1) achieved the best organoleptic results in color, aroma, taste, and texture after two weeks of storage. The e2s1 treatment got the average level of preference for the panelists to color 3.63, aroma 3.28, taste 3.29, and texture 3.59 with the criteria of slightly like yellowish-white color, distinctive aroma of yoghurt, sour taste, thick, and soft texture.