Table 3. Physicochemical properties of control and probiotic yogurt
Physicochemical properties | Yogurt type |
Control yogurt1) | Probiotic yogurt2) |
Fat (%) | 2.96±0.05a | 2.96±0.20a |
Protein (%) | 3.16±0.20a | 3.23±0.11a |
Lactose (%) | 6.23±0.11a | 6.16±0.15a |
Total solid (%) | 27.66±0.15a | 27.33±0.28a |
Titratable acidity | 0.82±0.01a | 0.81±0.01a |
pH | 4.33±0.04a | 4.26±0.03a |
Viscosity (cP) | 1,724.20±15.60a | 2,048.30±7.30b |
Data are represented as the mean±SD of triplicate experiments. Means within a row with same superscript differ (p<0.05).
Control yogurt, yogurt manufactured by ABT-B starter.
Probiotic yogurt, yogurt manufactured by ABT-B starter and L. mesenteroides H40.