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Changes in pH value during milk fermentation by Lactobacillus acidophilus (La5) with yoghurt culture at 43 °C. Samples (in %): 1=cow's milk 100, 2=cow's milk 75+soy beverage 25, 3=cow's milk 50+soy beverage 50, 4=cow's milk 25+soy beverage 75, 5=soy beverage 100. The data are mean value of N=3
