This study aimed to determine the effect of the addition of wheat flour as a potential prebiotic on growth and acidification rate of probiotic Lactobacillus acidophilus (L. acidophilus) in fermented milk. The study was conducted by adding the flour with concentrations 1. 3 and 5% in the fermentation medium with 15% skim milk. https://www.roneverhart.com/HGST-Ultrastar-7K6000-HUS726040ALS214-4TB-7-2K-RPM-SAS-12Gb-s-512n-128MB-3-5-SE-Hard-Drive/