Table 1.

Acidification rate (ΔpH/Δt) during fermentation of yoghurt samples

Hours of fermentation	Yoghurt samples
	Control	1% WPC	1% WPC + 2% H	1% WPC + 4% H
1st	0.26 0.06 h-1	0.28 0.07 h-1	0.31 0.07 h-1	0.33 0.06 h-1
2nd	0.17 0.03 h-1	0.21 0.01 h-1	0.38 0.02 h-1	0.43 0.03 h-1
3rd	0.14 0.01 h-1	0.28 0.03 h-1	0.45 0.02 h-1	0.55 0.004 h-1
4th	0.20 0.01 h-1	0.41 0.01 h-1	0.48 0.01 h-1	0.53 0.01 h-1
5th	0.26 0.02 h-1	0.39 0.01 h-1	0.40 0.01 h-1
6th	0.30 0.01 h-1
7th	0.28 0.006 h-1

WPC: Whey protein concentrate additions, and H: Acacia honey additions