. 2019 Sep 1;8(9):374. doi: 10.3390/foods8090374

Table 1.

Physicochemical characteristics of yogurts during storage at 4 °C for up to 28 days.

Analysis	Storage (Days)	Yogurt ¹
Analysis	Storage (Days)	C	FLC	ILCA	ILCC
pH	1	4.55 ± 0.05 ^a	4.50 ± 0.03 ^a	4.52 ± 0.05 ^a	4.51 ± 0.02 ^a
	7	4.46 ± 0.04 ^ab	4.37 ± 0.01 ^b	4.39 ± 0.02 ^ab	4.42 ± 0.03 ^a
	14	4.32 ± 0.02 ^b,XY	4.35 ± 0.02 ^bc,X	4.30 ± 0.03 ^bc,XY	4.20 ± 0.01 ^b,Y
	21	4.30 ± 0.03 ^b,X	4.22 ± 0.02 ^cd,XY	4.20 ± 0.01 ^cd,XY	4.18 ± 0.01 ^b,Y
	28	4.29 ± 0.02 ^b,X	4.12 ± 0.04 ^d,Y	4.04 ± 0.02 ^d,YZ	3.92 ± 0.02 ^c,Z
Acidity (g lactic acid/100 g yogurt)	1	0.75 ± 0.01	0.72 ± 0.02 ^b	0.75 ± 0.03 ^b	0.76 ± 0.02 ^c
	7	0.76 ± 0.02	0.79 ± 0.01 ^ab	0.78 ± 0.02 ^b	0.84 ± 0.02 ^bc
	14	0.80 ± 0.01 ^Y	0.81 ± 0.01 ^ab,Y	0.81 ± 0.02 ^b,Y	0.89 ± 0.01 ^b,X
	21	0.82 ± 0.02 ^Y	0.87 ± 0.02 ^a,Y	1.03 ± 0.01 ^a,X	1.02 ± 0.02 ^a,X
	28	0.83 ± 0.02 ^Y	0.88 ± 0.02 ^a,Y	1.04 ± 0.01 ^a,X	1.10 ± 0.03 ^a,X
STS (%)	1	42.0 ± 0.5 ^X	37.8 ± 0.2 ^a,Y	36.7 ± 0.3 ^a,Y	35.5 ± 0.9 ^a,Y
	7	42.3 ± 0.7 ^X	39.8 ± 0.1 ^b,XY	38.2 ± 0.5 ^ab,Y	37.2 ± 0.5 ^ab,Y
	14	43.6 ± 0.5 ^X	41.2 ± 0.5 ^bc,XY	39.3 ± 0.4 ^bc,Y	38.3 ± 0.7 ^abc,Y
	21	43.5 ± 0.6 ^X	42.9 ± 0.4 ^c,X	40.1 ± 0.4 ^bc,Y	39.6 ± 0.5 ^bc,Y
	28	44.1 ± 0.4 ^X	42.6 ± 0.4 ^c,XY	40.8 ± 0.2 ^c,Y	41.0 ± 0.3 ^c,Y

^a–d Means within a column with different lowercase superscripts in the same analysis differ significantly (p < 0.05). ^X–Z Means within a row with different uppercase superscripts differ significantly (p < 0.05). STS = susceptibility to syneresis; ¹ C = yogurt produced with CH-1 culture; FLC = yogurt produced with freeze-dried free L. casei ATCC 393 cells and CH-1 culture; ILCA = yogurt produced with freeze-dried immobilized L. casei ATCC 393 cells on apple pieces and CH-1 culture; ILCC = yogurt produced with freeze-dried immobilized L. casei ATCC 393 cells on casein and CH-1 culture.