DAFTAR PUSTAKA. Badan Standarisasi Nasional SNI Yogurt. Badan Standarisasi Nasional Jakarta.

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5 Sudarmadji, S., B. Haryono, dan Suhardi Prosedur Analisa untuk Bahan Makanan dan Pertanian. Penerbit Angkasa. Bandung. Sunarlim, R., S. Hadi, dan P. Masniari Pengaruh kombinasi starter bakteri Lactobacillus bulgaricus, Streptococcus thermophilus dan Lactobacillus plantarum terhadap sifat mutu susu fermentasi. Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner. Surayah, A dan Sugiarto Uji Kimiawi dan Organoleptik Sebagai Mutu Yogurt. Prosiding Temu Teknis Nasional Tenaga Fungsional Pertanian. Bogor. Surono, IS Probiotik Susu Fermentasi dan Kesehatan. PT Tri Cipta Karya, Jakarta. Susanto, NS. dan Budiana Susu Kambing. Penebar Swadaya, Jakarta. Tamine, AY. and H.C Deeth, Yogurt Technology and Biocemistry. J. Food Protection. 43 (12): Tamime, AY. and RK. Robinson Yogurt: Science and Technology. 2 nd Edition. Woodhead Publishing Ltd., Cambridge. Water, JV Yogurt and Immunity: The health benefit of fermented milk products that contain lactic acid bacteria. Dalam: E. R. Franworth (Editor). Handbook of Fermented Functional Foods. Florida. CRC Press. Winarno, FG Kimia Pangan dan Gizi. PT. Gramedia Pustaka Utama. Jakarta. Woodroof, LG. dan BS. Luh, Commercial Fruit Processing. The AVI Publishing Company, Inc. Wesport, Connecticut. Yousef, AE. dan VK. Juneja Microbial Stress Adaptation and Food Safety. CRC Press. New York. Zuriati, Y., RRA. Maheswari, dan H. Susanty Karakteristik kualitas susu segar dan yoghurt dari tiga bangsa kambing perah dalam mendukung program ketahanan dan diversifikasi pangan. Seminar Nasional Teknologi Peternakan dan Veteriner. Diakses di pada tanggal 2 Juli