Table 1. Changes in pH, TA, and counts of starter cultures of yogurts supplemented with plant extracts during refrigerated (4℃) storage

Type of yogurt		0 d	7 d	14 d	21 d	28 d
Plain	pH	4.49	4.30	4.23	4.25	4.23
DK¹		4.47	4.32	4.31	4.33	4.16
NN²		4.47	4.21	4.25	4.24	4.16
Plain	TA(%)	0.7502	0.7794	0.7984	0.7988	0.7978
DK¹		0.7924	0.8076	0.8142	0.8226	0.8262
NN²		0.7992	0.8524	0.8544	0.8542	0.8540
Plain	S. thermophilus (Log CFU/mL)	8.62 ± 0.04^c	8.75 ± 0.08^b	8.91 ± 0.04^a	8.74 ± 0.04^b	8.77 ± 0.07^b
DK¹		8.82 ± 0.11^c*	8.96 ± 0.10^ab*	9.06 °æ 0.07^a*	8.87 ± 0.05^bc*	8.82 ± 0.04^c
NN²		8.74 ± 0.08^d*	8.96 ± 0.02^a*	8.92 ± 0.03^ab	8.79 ± 0.08^cd	8.84 ± 0.06^bc
Plain	L. delbrueckii subsp. bulgaricus (Log CFU/mL)	6.34 ± 0.00^c	6.46 ± 0.02^b	6.67 ± 0.04^a	6.30 ± 0.01^c	5.19 ± 0.03^d
DK¹		6.31 ± 0.07^c	6.61 ± 0.09^b*	7.06 ± 0.03^a*	7.01 ± 0.00^a*	6.07 ± 0.04^d*
NN²		5.85 ± 0.01^d*	7.19 ± 0.04^b*	7.48 ± 0.02^a*	7.24 ± 0.04^b*	6.34 ± 0.03^c*