Fig. 1.

Lactulose, HMF and Furosine concentration of milk during preparation of khoa at raw milk, boiled milk and khoa stage. a Lactulose concentration in Buffalo milk. b Lactulose concentration in Cow milk. c HMF concentration in Buffalo milk. d HMF concentration in Cow milk. e Furosine concentration in Buffalo milk. f Furosine concentration in Cow milk. ^a–c Different lowercase letters denote significant difference (p < 0.05) between groups (raw milk, boiled milk and khoa). Error bars show the variations of three determinations in terms of standard error of mean. ^A–C Different uppercase letters denote significant difference (p < 0.05) across sub-groups [(FBM, ABM and NBM) and (FCM, ACM and NCM)]. FBM Fresh buffalo milk, ABM Acidic buffalo milk, NBM Neutralized buffalo milk and FCM Fresh cow milk, ACM Acidic cow milk, NCM Neutralized cow milk)