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. 2018 Apr 3;19(4):1068. doi: 10.3390/ijms19041068

Figure 6.

Figure 6

Comparison of technological properties of the four mixed cultures during milk fermentation: (A) pH curves of milk fermented by the four combinations; (B) Live counts of S. thermophilus in mixed culture during fermentation; (C) Live counts of Lb. bulgaricus in mixed culture; and (D) Proteolysis (OD340 nm) of milk fermented by the four combinations.