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

Figure 7.

Figure 7

Comparison of industry properties of the four mixed cultures during cold storage: (A) pH curves of yoghurt produced by the four combinations during cold storage; (B) Survival of S. thermophilus in mixed culture; (C) Survival of Lb. bulgaricus in mixed culture; and (D) Proteolysis (OD340 nm) of yoghurt during cold storage. N1: no significant difference at 1st day.