. 2016 Sep 29;5(3):525–537. doi: 10.1002/fsn3.427

Table 2.

Change in pH and titratable acidity (Dornic) in yogurts prepared by different combination of starter cultures during storage at 4°C

Treatment	pH					Acidity
	Storage period (day)					Storage period (day)
	1	7	14	21	28	1	7	14	21	28
A (control)	4.58^aA ± 0.00	4.50^aB ± 0.00	4.46^aC ± 0.00	4.44^aD ± 0.00	4.42^aDC ± 0.00	83.25^aC ± 1.38	101.25^efgB ± 0.87	108.90^fgA ± 1.27	111.15^ghA ± 0.63	111.20^ghA ± 1.90
B	4.53^cA ± 0.02	4.29^hiB ± 0.01	4.18^iC ± 0.02	4.17^ghC ± 0.02	4.15^hiC ± 0.00	72.45^cD ± 0.63	104.40^cdeC ± 1.27	110.25^efgB ± 1.90	116.10^edA ± 1.27	118.80^bcdA ± 1.27
C	4.53^aA ± 0.02	4.23^jB ± 0.02	4.19^iC ± 0.00	4.15^hD ± 0.00	4.11^jE ± 0.00	82.35^aD ± 1.90	107.10^bcC ± 1.27	115.65^bcdB ± 1.90	120.15^bcA ± 0.63	121.05^bcA ± 0.63
D	4.54^aA ± 0.02	4.36^efB ± 0.02	4.27^ghC ± 0.00	4.24^efDC ± 0.02	4.20^fgD ± 0.00	83.25^aC ± 1.23	100.8^efgB ± 2.54	122.05^defA ± 0.63	115.65^deA ± 1.90	117^cdA ± 1.27
E	4.55^aA ± 0.01	4.32^ghB ± 0.01	4.21^iC ± 0.00	4.15^hD ± 0.00	4.14^ijD ± 0.01	81.45^aE ± 0.73	101.25^efgD ± 1.90	108^gC ± 0.13	116.50^deB ± 0.63	120.80^bcdA ± 2.54
F	4.53^abA ± 0.00	4.26^ijB ± 0.01	4.08^jC ± 0.01	4.08^iC ± 0.00	4.07^kC ± 0.00	78.75^abC ± 2.06	108^bB ± 0.77	123.75^aA ± 0.63	124.40^aA ± 0.34	126.45^aA ± 1.26
G	4.55^aA ± 0.01	4.24^jB ± 0.01	4.21^iC ± 0.00	4.19^ghC ± 0.01	4.07^kD ± 0.00	80.01^aD ± 1.27	113.85^aC ± 0.73	118.35^bB ± 0.89	120.15^bcB ± 0.93	122.85^bA ± 1.02
H	4.54^dA ± 0.00	4.41^cB ± 0.02	4.33^efC ± 0.03	4.30^dC ± 0.00	4.23^eD ± 0.02	95.85^cB ± 1.27	108.45^hA ± 0.65	109.80^fgA ± 0.63	110.25^hA ± 2.54	117.85^efgA ± 1.90
I	4.51^cdA ± 0.01	4.37^deB ± 0.02	4.37^fgB ± 0.03	4.35^cdeB ± 0.04	4.32^dB ± 0.01	99.90^cdC ± 1.27	108.90^fgB ± 2.54	110.50^fgAB ± 1.81	112.20^cdA ± 1.90	113.45^fA ± 0.55
J	4.55^abA ± 0.00	4.41^cB ± 0.00	4.30^fgD ± 0.00	4.35^cD ± 0.00	4.31^dD ± 0.01	75.78^abD ± 2.08	99.45^fghC ± 0.5	108.81^fgB ± 1.40	112.05^fghA ± 0.70	113.85^fgA ± 0.41
K	4.54^bcA ± 0.01	4.39^cdeB ± 0.00	4.38^bcdB ± 0.00	4.26^edB ± 0.02	4.36^bcC ± 0.01	74.25^bcC ± 1.11	98.10^ghB ± 1.29	110.25^bcdeA ± 1.90	114.85^defA ± 1.10	110.25^ghA ± 0.93
L	4.52^cdA ± 0.04	4.55^iB ± 0.00	4.42^bC ± 0.02	4.41^abC ± 0.01	4.38^bC ± 0.00	81^cdD ± 0.45	96.75^ibB ± 1.59	103.95^hB ± 0.31	105.30^iAB ± 0.52	109.35^hA ± 0.95
M	4.57^cdA ± 0.00	4.49^aB ± 0.01	4.41^bcC ± 0.01	4.39^bcC ± 0.01	4.33^cdD ± 0.02	82.35^cdC ± 1.80	98.10^ibB ± 1.54	99.90^hB ± 0.57	102.11^jB ± 1.05	109.80^hA ± 1.60

Presented values are the means of three replicate trials (±SD). For details of samples, see Table 1. Means in the same column with different lowercase alphabets are significantly different (p < .05) for each type of yogurt. Means in the same row with different uppercase alphabets are significantly different (p < .05) for a particular day of storage.