Table 8.

Correlation between proteolysis and technological parameters of yogurts

Treatment	Technological parameters
	pH	Acidity	St	Lb	EPS	Syneresis	WHC	Hardness	Cohesiveness
A (control)	0.11 NS	0.02 NS	−0.13 NS	−0.40 NS	0.20 NS	0.17 NS	−0.26 NS	0.24 NS	−0.19 NS
B	−0.77**	0.79**	−0.90**	−0.71*	0.86**	−0.89**	0.90**	0.85**	0.71**
C	−0.89**	0.90**	0.51 NS	−0.72*	0.13 NS	−0.85**	0.87**	−0.10 NS	0.05 NS
D	−0.94**	0.92**	−0.37 NS	−0.72*	−0.86**	−0.91**	0.96**	0.76**	0.67*
E	−0.90**	0.93**	0.20 NS	0.34 NS	−0.96**	−0.93**	0.88**	0.74*	−0.23 NS
F	−0.88**	0.89**	−0.15 NS	0.04 NS	−0.84**	−0.90**	0.96**	0.73*	−0.16 NS
G	−0.92**	0.89**	0.62 NS	0.26 NS	0.26 NS	−0.94**	0.88**	0.83**	0.16 NS
H	−0.95**	0.87**	−0.75*	−0.41 NS	0.78**	0.65*	0.87**	0.97**	0.64*
I	−0.78**	0.82**	−0.42 NS	−0.06 NS	0.74*	−0.94**	0.98**	0.38 NS	0.24 NS
J	−0.81**	0.89**	−0.75*	−0.80**	−0.26 NS	−0.99**	0.98**	0.72*	0.69*
K	−0.80**	0.85**	0.64*	−0.07 NS	−0.90**	−0.01 NS	−0.26 NS	0.87**	−0.02 NS
L	−0.90**	0.97**	−0.03 NS	−0.56 NS	0.06 NS	0.44 NS	0.90**	0.10 NS	−0.56 NS
M	−0.94**	0.96**	−0.54 NS	−0.24 NS	−0.83**	0.29 NS	0.54 NS	0.82**	−0.87**

**correlation is significant at the 0.01 level

*correlation is significant at the 0.05 level

NS. not significant

Presented values are the correlation between proteolysis and technological parameters of yogurts prepared by different combination of starter cultures during storage at 4°C. For details of samples, see Table 1.