Purwantiningsih, T., Bria, M. and Kia, K. 2022. Levels Protein and Fat of Yoghurt Made of Different Types and Number of Cultures. Journal of Tropical Animal Science and Technology. 4, 1 (Feb. 2022), 66-73. DOI:https://doi.org/10.32938/jtast.v4i1.967.