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Change of pH and acidity (A), syneresis (B), and fat content (C) of the yogurt samples during storage at 4 °C for 28 days: Control plain yogurt (S1), probiotic yogurt with 0.5% S. boulardii (S2), synbiotic yogurt with 0.5% S. boulardii + 1% inulin (S3), 0.5% S. boulardii + 1.5% inulin (S4), 0.5% S. boulardii + 2% inulin (S5). Different letters denote statistical differences (p < 0.05).
