Table 2.

Textural parameters and syneresis extent of set-yoghurt samples

Yoghurt sample	Hardness (g)	Adhesiveness (g s)	Cohesiveness (g)	Syneresis (%)
1	76.7 ± 4.97 A	98.7 ± 7.59 A	0.313 ± 0.002 A	79.2 ± 3.68 C
2	91.8 ± 5.48 B	126.7 ± 7.04 B	0.324 ± 0.003 A	76.6 ± 5.69 B
3	102.9 ± 6.49 C	139.1 ± 8.45 C	0.318 ± 0.005 A	74.3 ± 3.45 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)