Table 5 Nutritional properties of dadih from different types of milk
Nutritional properties | Soy milk | Goat milk | Cow milk | ||
|---|---|---|---|---|---|
Starter culture | Back-slopping method using dadih from Bukittinggi (4% w/w) | Spontaneous | Back-slopping method using dadih from Bukittinggi (4% w/w) | L. plantarum + L. acidophilus (3% w/v) | L. plantarum + L. acidophilus + B. bifidum (3% w/v) |
Moisture (%) | ND | ND | ND | 73.7 | 83.2 |
Ash (%) | ND | ND | ND | 0.52 | 0.90 |
Fat (%) | 2.91 | ND | 7.03 | 7.59 | 11.0 |
Protein (%) | 4.65 | 3.75 | 9.79 | 4.27 | 3.53 |
Carbohydrate (%) | ND | ND | ND | 13.9 | 1.37 |
pH | ND | 6.54 | ND | 4.29 | 3.49 |
Acidity | ND | 0.31 | ND | 0.64 | 3.45 |
Reference | [40] | [41] | [40] | [103] | [104] |