. 2015 Summer;16(3):249–254.

Table 2.

Macro-components of yoghurt samples and viable cell counts (cfu.ml^-1) of the cultures on the 1st and 21st days of storage of yoghurts with WPC and honey additions (mean SD

Samples	Macro-components (%, w/w)		Viable cell counts (cfu.ml^-1)
Samples	Dry matter	Ash	1st day of storage	21st day of storage
Control	9.689 0.124^a	0.700 0.071^a	1.0 × 1011 ± 5 × 109^a	3.0 × 108 ± 7 × 106^a ^*
1% WPC	10.387 0.156^b	0.744 0.057^a	3.0 × 1011 ± 4 × 109^b	5.0 × 108 ± 4 × 106^a
1% WPC + 2% H	11.506 0.018^c	0.757 0.028^a	7.0 × 1011 ± 9 × 109^bc	4.0 × 109 ± 9 × 107^b ^*
1% WPC + 4% H	12.491 0.035^d	0.805 0.035^a	1.1 × 1012 ± 1010^c	3.0 × 109 ± 108^b

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

^abcd

Means in a column with different letters differ significantly (P≤0.05;

P≤0.001, Holm-Sidak test)