Research Output | Dar Al-hikmah Library | IIUM Only
Cocoghurt is a novel fermentation product with coconut milk as the main raw ingredient. In this study, the starter concentration and fermentation time on the viability of lactic acid bacteria (LAB) and the fatty acid profile and quality of the cocoghurt were examined. Lactobacillus casei sub sp. casei R-68 and Streptococcus thermophilus were used a