. 2012 Jul 1;2(1):42–47. doi: 10.5681/hpp.2012.005

Table 2. Viscosity and sedimentation of chocolate milks, 24h after production, in 4±1°C* .

Treatment^**	Viscosity (mPa.s)	Sedimentation (mm)
T1	35.13±0.94^ef	4.67±0.57^ab
T2	31.50±0.87^bc	5.67±0.57^c
T3	27.77±0.72^a	7.33±0.57^d
T2a	33.80±1.04^de	5.33±0.57^bc
T2b	36.03±1.20^f	4.67±0.57^ab
T2c	38.50±1.06^g	3.67±0.57^a
T3a	32.20±0.70^b	7.00±1.00^d
T3b	32.77±0.72^cd	5.33±0.57^bc
T3c	35.20±0.95^ef	4.33±0.57^ab

* All values are mean of three replicate trials ± standard deviation; the values shown with different letters in a column are significantly different (P< 0.05).

** Identification of treatments in Table 1