Table 1 Enumeration of starter culture bacteria of yoghurts prepared from control milk and high-buffering milk

Yoghurt	Viable bacterial counts (Log10 CFU/mL)
	Streptococcus thermophilus	Lactobacillu acidophilus	Bifidobacterium longum
Control	8.61±0.14	8.02±0.05	6.36±0.07
High- buffering	8.64±0.36	8.23±0.06	6.84±0.30

Bacterial count was performed in 12 h refrigerated storage after completion of fermentation.