PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF DRY FERMENTED MILK PRODUCTS WITH ADDITION OF PROBIOTIC BACTERIA Streptococuccus lactis, Lactobacillus casei AND Bifidobacterium longum

Fermented milk is healthy product that has many benefits especially for human digestive tract. Manufacturing of probiotic fermented milk products with a viable long shelf life needs to be developed as a functional food. The aim of this study was to characterize the physical and organoleptic properties of dry fermented milk with the addition of probiotic bacteria Lactobacillus casei and Bifidobacterium longum. Experimental design employed in this study was complete random design with 4 treatments using different lactic acid bacteria (LAB): A1 (Streptococcus lactis: 0,5%); A2 (Streptococcus lactis: 0,25% and Lactobacillus casei: 0,25%); A3 (Streptococcus lactis: 0,25%, Lactobacillus bulgaricus: 0,125%, Streptococcus thermophiles: 0,125%); and A4 (Streptococcus lactis: 0,25% and Bifidobacterium longum: 0,25%). Physical analysis (hardness, tenderness, pH, and total acid), and organoleptic analysis were conducted to the milk products. Based on physical analysis, the highest level of hardness was A2 product, the highest level of tenderness was A1 product, and the lowest pH level was A1 product. Based on organoleptic test, A4 product with the treatment mixed starter bacteria Streptococcus lactis and Bifidobacterium longum was the best product for level of hardness, tenderness, pH and had properties yellowish white color, medium texture, smell of sour milk and typical characteristic of pure, tender hardness, and had good taste mixed between sweet and sour taste.