Table 1.

Lactose and lactic acid concentrations of produced yogurts during storage

Yogurt	Storage time (days)	Lactose (g/100 g yogurt)	Lactic acid (g/100 g yogurt)
C. Yogurt without L. casei	1	2.50	0.79
	14	2.43	1.13
	21	2.34	1.23
	35	2.27	1.29
	60	1.12	1.43
FC Yogurt with free L. casei cells	1	2.53	1.05
	14	2.00	1.37
	21	1.91	1.45
	35	1.84	1.59
	60	1.81	1.63
IM0.3 Yogurt with 0.3 g encapsulated L. casei	1	2.43	0.73
	14	1.83	1.11
	21	1.66	1.30
	35	1.70	1.41
	60	1.69	1.48
IM0.6 Yogurt with 0.6 g encapsulated L. casei	1	2.50	0.70
	14	2.30	0.99
	21	2.31	1.27
	35	2.30	1.47
	60	2.06	1.51
IM1.2 Yogurt with 1.2 g encapsulated L. casei	1	2.57	0.79
	14	2.37	0.97
	21	2.35	1.24
	35	2.31	1.50
	60	2.02	1.58