Comparison of the Physical and Microbiological Characteristics of Peel-off Face Mask Yogurt from Fresh Cow’s Milk and UHT Milk Fermented

Abstract

Yogurt is a product of fermented milk that makes the skin
smoother and shinier. Alpha Hydroxy Acid (AHA) in yogurt can
increase regeneration and exfoliate skin cells that accumulate on the
surface of the stratum corneum. The aims of studied are to compare
the physical characteristics and total plate count values of peel-off
face mask yogurt made from fresh cow’s milk and UHT milk at 1%
and 2% levels. Fresh cow,s milk and UHT milk are heated to 80 ⁰C
then cooled to 40-50⁰C. As much as 1% and 2% starter bacteria
consisting of Lactobacillus bulgaricus, Streptococcus thermophilus,
Lactobacillus acidhophilus, and Bifidobacterium were inoculated into
milk then incubated at 37 ⁰C for 7 hours. Yogurt was made into a
peel-off mask and evaluated for physical characteristics and total
plate number. The result showed that was a statistically significant
difference in the physical characteristics of peel-off face mask yogurt
made from fresh cow’s milk and UHT milk at 1% and 2% levels.
Peel-off face mask yogurt that was made from pasteurized milk at 1%
and 2% have a higher pH value, faster drying time, and lower
adhesion compared to peel off face mask yogurt made from fresh
milk. The TPC values indicated no statistically significant difference
for all groups with a value of less than 103 CFU / g.