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The mean and standard deviation of the pH and titratable acidity of dairy and plant-based yogurts.
| Base (n) | pH | Lactic Acid % |
|---|---|---|
| Dairy | 4.2 ± 0.2 ab | 0.9 ± 0.2 a |
| Soy | 4.8 ± 0.0 a | 0.8 ± 0.0 ab |
| Almond | 4.6 ± 0.2 a | 0.5 ± 0.1 ab |
| Coconut | 4.2 ± 0.1 ab | 0.3 ± 0.0 b |
| Cashew | 3.9 ± 0.2 b | 0.7 ± 0.1 ab |
| Oat | 3.7 ± 0.2 b | 0.3 ± 0.1 b |
Columns report mean ± SD for pH and lactic acid%. Significant differences within a column are reported using different superscript letters (a, b) (p < 0.05).
