Table 5.

The total solid content in different types of yogurts in different generations.

Generation	T1	T2	T3	T4	SEM 1	p-Value
1	13.97 ± 0.02	13.15 ± 0.01	12.99 ± 0.01	13.23 ± 0.02	0.21	0.404
2	13.10 ± 0.02	12.00 ± 0.01	13.27 ± 0.03	13.02 ± 0.01	0.22	0.166
3	12.18 ± 0.01	12.62 ± 0.03	12.07 ± 0.01	12.11 ± 0.05	0.21	0.817
4	12.90 ± 0.03	12.59 ± 0.01	13.67 ± 0.02	12.87 ± 0.01	0.23	0.417
5	11.73 ± 0.01 ab	13.23 ± 0.02 a	10.34 ± 0.01 b	10.66 ± 0.03 b	0.45	0.060
6	12.47 ± 0.01 a	10.72 ± 0.02 b	11.96 ± 0.02 ab	11.67 ± 0.01 ab	0.25	0.063
7	13.81 ± 0.02 a	13.91 ± 0.01 b	12.50 ± 0.02 b	12.68 ± 0.01 b	0.24	0.033
8	14.44 ± 0.01	14.59 ± 0.02	13.03 ± 0.01	15.34 ± 0.02	0.45	0.366

^a,b Means within a row with different superscripts differ (p < 0.05). ¹ SEM, standard error of the means.