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Titratable acidity (TA) of stored yogurts as a function of culture.
| Culture |
||||
|---|---|---|---|---|
| Parameter | B | L | P | Pooled SE |
| TA (* lactic acid) | 1.37ab | 1.33b | 1.39a | 0.02 |
Means (n = 45; average for formula and storage days) with different superscripts within the row are different (P ≤ 0.05). B, yogurts fermented with B. animalis; L, yogurts fermented with L. acidophilus; P, yogurts fermented with B. animalis and L. acidophilus.
