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The physiochemical characteristics of milk fermented by S. thermophilus MGA45-4 during fermentation (0 h, 2 h, 4 h, and 6 h) and storage (0 d, 12 h, 1 d, 2 d, 3 d, 7 d, and 14 d). The parameters analyzed included (A) the count of viable S. thermophilus MGA45-4 cells, (B) pH, (C) titratable acidity, (D) viscosity, and (E) water-holding capacity of the fermented milk samples.
