Table 4.

The physiochemical characteristics of milk fermented with a 1:100 ratio of L. plantarum P-8 to S. thermophilus (compared with a 1:1000 ratio of L. delbrueckii subsp. bulgaricus to S. thermophilus) during fermentation (0, 2, and 4 h) and storage (0 h, 12 h, 1 d, 2 d, 3 d, 7 d, and 14 d).

	pH		TA		Viable count (log cfu/ml)		Viscosity(mPa s)		Syneresis (%)
Time	Lb-St-P8	Lb-St	Lb-St-P8	Lb-St	Lb-St-P8	Lb-St	Lb-St-P8	Lb-St	Lb-St-P8	Lb-St
0 h (F)	6.79 ± 0.02	6.60 ± 0.03	12.3 ± 0.15	10.83 ± 0.05	7.65 ± 0.04	7.68 ± 0.00	110 ± 1.00	112 ± 2.1	42 ± 3.1	50 ± 4.1
2 h (F)	6.24 ± 0.01	6.12 ± 0.00	18.96 ± 0.04	18.34 ± 0.13	8.26 ± 0.03	7.89 ± 0.04	110 ± 5.00	206 ± 1.8	43 ± 3.0	47 ± 3.2
4 h (F)	5.25 ± 0.00	5.6 ± 0.04	40.18 ± 0.05	40.62 ± 0.32	8.86 ± 0.00	8.34 ± 0.01	256 ± 3.00	354 ± 2.7	39 ± 0.0	41 ± 0.9
0 d (S)	4.36 ± 0.02	4.46 ± 0.01	69.7 ± 0.04	70.99 ± 0.12	9.08 ± 0.04	9.16 ± 0.03	362 ± 3.00	558 ± 2.5	35 ± 2.1	28 ± 1.2
12 h (S)	4.26 ± 0.00	4.21 ± 0.02	76.36 ± 0.08	73.79 ± 0.25	9.17 ± 0.01	9.26 ± 0.00	688 ± 4.00	986 ± 1.9	36 ± 2.1	30 ± 2.1
1 d (S)	4.23 ± 0.01	4.13 ± 0.01	79.44 ± 0.04	81.77 ± 0.31	9.57 ± 0.02	9.4 ± 0.01	720 ± 1.00	1280 ± 10.56	32 ± 3.7	29 ± 2.6
2 d (S)	4.21 ± 0.01	4.05 ± 0.00	77.9 ± 1.18	91.19 ± 0.07	9.7 ± 0.03	9.45 ± 0.03	986 ± 26.63	1146 ± 7.2	31 ± 1.1	29 ± 1.5
3 d (S)	4.24 ± 0.03	3.94 ± 0.01	79.54 ± 0.04	94.87 ± 0.16	9.72 ± 0.01	9.3 ± 0.02	1166 ± 6.00	1027 ± 9.12	31 ± 3.2	30 ± 1.0
7 d (S)	4.09 ± 0.01	3.79 ± 0.02	87.23 ± 0.23	100.34 ± 0.31	9 ± 0.04	9.19 ± 0.00	870.67 ± 4.00	834 ± 8.21	36 ± 1.3	33 ± 2.1
14 d (S)	4.01 ± 0.02	3.72 ± 0.01	93.28 ± 0.18	103.44 ± 0.17	8.25 ± 0.01	8.98 ± 0.01	870 ± 3.00	830 ± 1.05	33 ± 3.0	28 ± 1.6

F, fermentation; S, storage.