Table 4.
pH and titratable acidity (TA), and S. thermophilus, L. bulgaricus,Bifidobacterium animalis and Lactobacillus acidophilus counts (log cfu/mL) of stored yogurts as a function of storage.
| Storage day |
||||||
|---|---|---|---|---|---|---|
| Parameter | 1 | 8 | 15 | 22 | 29 | Pooled SE |
| pH | 4.42a | 4.34b | 4.31c | 4.29c | 4.29c | 0.01 |
| TA (* lactic acid) | 1.31c | 1.34b | 1.37a | 1.39a | 1.39a | 0.01 |
| S. thermophilus | 8.54a | 7.81b | 7.76b | 7.68b | 7.53b | 0.11 |
| L. bulgaricus | 8.58a | 7.78b | 7.03c | 6.65d | 5.93e | 0.12 |
| B. animalis | 6.85a | 5.91b | 5.57bc | 5.14cd | 4.96d | 0.15 |
| L. acidophilus | 8.63a | 7.85b | 7.19c | 6.71d | 5.75e | 0.13 |
Means (n = 27; average for formula and culture) with different superscripts within a row are different (P ≤ 0.05).