. 2019 Feb 3;5(2):e01204. doi: 10.1016/j.heliyon.2019.e01204

Table 2.

pH values of yogurt made by autochthonous and commercial starter culture.^a

Treatment	pH
	Autochthonous Starter Culture				Commercial Starter Culture
	Day 1	Day 7	Day 14	Day 21	Day 1	Day 7	Day 14	Day 21
C^b	4.21 ± 0.03^Aa	4.18 ± 0.02^Aa	4.08 ± 0.02^Ab	3.94 ± 0.02^Ac	4.38 ± 0.05^Ad	4.35 ± 0.02^Ad	4.21 ± 0.03^Aae	4.18 ± 0.02^Aae
SY	4.3 ± 0.05^Ba	4.25 ± 0.06^Ba	4.11 ± 0.01^Ab	3.87 ± 0.03^Bc	4.35 ± 0.05^Ad	4.25 ± 0.06^Be	4.3 ± 0.03^Bde	4.27 ± 0.02^Bde
SWY	4.22 ± 0.02^Aa	4.09 ± 0.10^Cb	4.03 ± 0.02^Bc	3.84 ± 0.05^Bd	4.41 ± 0.07^Ae	4.36 ± 0.05^Ae	4.22 ± 0.08^Af	4.09 ± 0.02^Cg
WY	4.34 ± 0.02^Ba	4.27 ± 0.01^Db	4.15 ± 0.02^Bc	4.1 ± 0.06^Cc	4.43 ± 0.02^Ad	4.35 ± 0.06^Ae	4.34 ± 0.05^Bef	4.21 ± 0.05^Ag

^abcd Means in the same row with different small letter superscripts are significantly different.

^ABC Means in the same column with different capital letter superscripts are significantly different.

Analyses were performed in triplicate. Values are means ± SD.

C: control sample, SY: Probiotic fat free yogurt, SWY: Probiotic semi fat yogurt, WY: Probiotic full fat yogurt.