Table 4.

Mean value (± SE) of composition (%) and pH during storage of yogurt (Y) and fermented milk (FM) at 4 °C

	Total solid		Humidity		Fat
Storage time, d	Y	FM	Y	FM	Y	FM
0 (24 hours)	11.29 ± 0.06A, a	11.27 ± 0.11A, a	88.71 ± 0.06A, a	88.73 ± 0.11A, a	3.59 ± 0.06A, a	3.62 ± 0.01A, a
7	11.37 ± 0.13A, a	11.39 ± 0.13A, a	88.63 ± 0.13A, a	88.61 ± 0.13A, a	3.78 ± 0.16A, a	3.70 ± 0.15A, a
14	11.46 ± 0.03A, a	11.26 ± 0.10A, a	88.54 ± 0.03A, a	88.74 ± 0.10A, a	3.70 ± 0.14A, a	3.65 ± 0.14A, a
21	11.58 ± 0.09A, a	11.26 ± 0.07A, b	88.42 ± 0.09A, a	88.74 ± 0.07A, b	3.59 ± 0.18A, a	3.62 ± 0.15A, a
28	11.41 ± 0.15A, a	11.40 ± 0.08A, a	88.59 ± 0.15A, a	88.60 ± 0.08A, a	3.60 ± 0.10A, a	3.61 ± 0.11A, a
Mean value	11.42 ± 0.05a	11.34 ± 0.03a	88.58 ± 0.05a	88.68 ± 0.03a	3.65 ± 0.04a	3.64 ± 0.02a

	Proteins		Lactose		pH
Storage time, days	Y	Y	Y	FM	Y	F M
0 (24 hours)	3.80 ± 0.11A, a	2.56 ± 0.11A, a	2.56 ± 0.11A, a	7.65 ± 0.12A, a	4.35 ± 0.11A, a	4.52 ± 0.06A, b
7	3.76 ± 0.06A, a	2.53 ± 0.24A, a	2.53 ± 0.24A, a	7.69 ± 0.05A, a	4.31 ± 0.07A, a	4.46 ± 0.07A, a
14	3.72 ± 0.08A, a	2.49 ± 0.18A, a	2.49 ± 0.18A, a	7.61 ± 0.03A, a	4.33 ± 0.08A, a	4.43 ± 0.04A, a
21	3.74 ± 0.10A, a	2.51 ± 0.23A, a	2.51 ± 0.23A, a	7.64 ± 0.22A, b	4.34 ± 0.06A, a	4.47 ± 0.04A, a
28	3.65 ± 0.06A, a	2.50 ± 0.24A, a	2.50 ± 0.24A, a	7.79 ± 0.07A, a	4.33 ± 0.10A, a	4.49 ± 0.08A, a
Mean value	3.73 ± 0.02a	2.51 ± 0.01a	2.51 ± 0.01a	7.67 ± 0.03a	4.33 ± 0.01a	4.47 ± 0.01b

^AMeans in column with the same letters are not significantly different from each other at P < 0.05.

^a,bMeans in row with the same letters are not significantly different from each other at P < 0.05.