<![CDATA[Yoghurt is one of fermented milk product with the addition oflactic acid microbes such as Lactobacillus bulgaricus and Streptococcusthermophillus. The aim of this experiment is determining the characteristics of yogurt made from five different dairy ingredients, each of them are addedwith a mixture of bacteria Lactobacillus bulgaricus and Streptococcusthermophillus. The dairy ingredients used are: fresh cow's milk, skim milk, UHT milk, soy bean milk, and goat's milk. Starter was given with mixingtwo species of lactic acid bacteria with the ratio 1:1 and the provision ofstarter concentration is 5% (v / v). The parameters? have been observed forlactic acid levels, pH and total number of microbes carried out during 14days of storage. To examine the effect of different kinds of milk and storage time toward the changes in lactic acid level, pH and total number ofmicrobes, we analyzed with ANAVA by two factorial test and if there areany significant effect, it followed by DMRT test. The results obtained from yogurt product quality were yoghurt made from UHT milk was the best quality because it has the lowest average pH of 4,67, the highest lactic acid content of 1,2 % and most stable total microbial 3,05 x108cells / ml during the preservation time. Key words: lactobacillus, streptococcus, milk, yogurt, lactid acid.]]>
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