Study of "dadih": a traditional Indonesian fermented milk
1991
Hasanuddin
Chemical analysis showed the pH and moisture content of "dadih" decreased during fermentation while total solids, fat and crude protein increased. Five species of lactic acid bacteria were involved during "dadih" fermentation, namely Streptococcus faecalis, S. lactis, S. cremoris, Lactobacillus casei subsp. rhamnosus and L. casei subsp. casei. The genus Streptococcus was more dominant and exhibited faster growth than Lactobacillus. However, Lactobacillus tended to increase in percentage of distribution during fermentation. The improved method for "dadih" production was developed using 2.5% each pure culture of S. lactis and L. casei subsp. rhamnosus. The treatment resulted in shortened fermentation time from 4 to 2 days. Storage stability was also increased from 7 to 12 days. The product was found acceptable with pH 4.4 fat 9.0% and crude protein 6.4%.
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