Table 1.

Physico-chemical characteristics of set-yoghurt samples

Yoghurt sample	Proteins (%, w/w)	Fat (%, w/w)	Total soilds (%, w/w)	pH	Titratable acidity (%, lactic acid)
1	3.09 ± 0.23 A	3.38 ± 0.22 A	16.55 ± 0.29 A	4.23 ± 0.04 A	0.90 ± 0.02 A
2	3.05 ± 0.18 A	3.31 ± 0.13 A	16.52 ± 0.13 A	4.29 ± 0.06 A	0.88 ± 0.01 A
3	2.98 ± 0.10 A	3.28 ± 0.15 A	16.50 ± 0.08 A	4.28 ± 0.05 A	0.86 ± 0.01 A

Yoghurt samples 1, 2, and 3 were set-yoghurt samples prepared with control, HRP-treated and HRP and FA-treated bovine milk, respectively, and stored at 4 °C for 36 h. All data are reported as means ± standard deviations of three trials (n = 3). The different capital letters after the values in the same column indicate that one-way ANOVA of the means is different significantly (P < 0.05)