Table 5.

Rheological and microbial properties of developed yogurt during storage

Sample	Storage days	pH	Titratable acidity	Total Solids	WHC %	Syneresis (mL)	Viscosity
Rheological properties
C1	0 day	4.43 ± 0.31b	0.21 ± 0.41a	12.11 ± 1.80a	56.5 ± 3.99a	12.40 ± 1.36a	816 ± 77a
	10th day	4.41 ± 0.91b	0.19 ± 0.62a	11.99 ± 1.35a	54.31 ± 4.11a	12.41 ± 1.20a	811 ± 68a
T1	0 day	4.39 ± 0.01b	0.14 ± 0.05a	10.34 ± 0.62a	54.74 ± 3.44a	13.91 ± 2.94b	776 ± 71a
	10th day	4.25 ± 0.05a	0.29 ± 0.06b	10.38 ± 0.05a	52.11 ± 2.82a	14.81 ± 1.98c	788 ± 69a
T2	0 day	4.44 ± 0.03b	0.11 ± 0.03a	10.31 ± 0.62a	55.91 ± 2.83a	13.99 ± 1.83b	811 ± 28a
	10th day	4.41 ± 0.06b	0.12 ± 0.01a	10.22 ± 0.31a	54.21 ± 3.21a	14.21 ± 1.20c	801 ± 39a
T3	0 day	4.40 ± 0.31b	0.13 ± 0.01a	13.91 ± 0.91a	58.85 ± 1.86a	10.31 ± 2.66a	866 ± 41b
	10th day	4.35 ± 0.22a	0.16 ± 0.02a	13.71 ± 0.82a	58.21 ± 1.72a	10.79 ± 1.42a	801 ± 72a
T4	0 day	4.49 ± 0.52b	0.10 ± 0.02a	13.10 ± 1.75a	56.91 ± 4.13a	12.39 ± 3.65a	823 ± 72b
	10th day	4.46 ± 0.71b	0.11 ± 0.07a	13.11 ± 0.84a	56.62 ± 3.82a	12.60 ± 2.14a	800 ± 68a
T5	0 day	4.38 ± 0.28a	0.16 ± 0.01a	11.03 ± 1.77a	55.5 ± 5.11a	12.58 ± 1.24a	809 ± 82a
	10th day	4.31 ± 0.34a	0.18 ± 0.03a	11.01 ± 0.99a	52.1 ± 4.21b	13.47 ± 1.11b	798 ± 92a
T6	0 day	4.40 ± 0.3b	0.17 ± 0.01a	13.11 ± 0.90a	57.0 ± 4.81a	11.08 ± 2.11a	831 ± 42b
	10th day	4.37 ± 0.19b	0.15 ± 0.34a	12.58 ± 0.85a	54.05 ± 4.27a	12.12 ± 1.81b	811 ± 63a

Sample	Storage days	Total viable count	Mould count	Yeast Count	Coliform count	Salmonella count	Shigella count
Microbial quality (log cfu/mL)
C1	0 day	6.41 ± 0.30a	Nil	Nil	Nil	Nil	Nil
	10th day	6.29 ± 0.26a	Nil	Nil	Nil	Nil	Nil
T1	0 day	5.46 ± 0.41a	Nil	Nil	Nil	Nil	Nil
	10th day	5.11 ± 0.25a	Nil	Nil	Nil	Nil	Nil
T2	0 day	6.77 ± 0.57a	Nil	Nil	Nil	Nil	Nil
	10th day	5.93 ± 0.31a	Nil	Nil	Nil	Nil	Nil
T3	0 day	5.33 ± 0.28a	Nil	Nil	Nil	Nil	Nil
	10th day	4.91 ± 0.29a	Nil	Nil	Nil	Nil	Nil
T4	0 day	5.44 ± 0.31a	Nil	Nil	Nil	Nil	Nil
	10th day	5.41 ± 0.28a	Nil	Nil	Nil	Nil	Nil
T5	0 day	6.81 ± 0.26b	Nil	Nil	Nil	Nil	Nil
	10th day	6.48 ± 0.26a	Nil	Nil	Nil	Nil	Nil
T6	0 day	5.98 ± 0.91a	Nil	Nil	Nil	Nil	Nil
	10th day	5.61 ± 0.53a	Nil	Nil	Nil	Nil	Nil

The packaged yoghurt samples were stored at 4 °C for 10 days. Values in parenthesis show percent survivability. C1—containing yogurt starter culture (S. thermophilus + L. bulgaricus), T1—(yogurt starter culture + L. acidophilus), T2—(yogurt starter culture + Bifidobacterium bifidum), T3—(yogurt starter culture + L. plantarum), T4—(yogurt starter culture + L. casei), T5—(yogurt starter culture + L. acidophilus + Bifidobacterium bifidum), T6—(yogurt starter culture + L. plantarum + L. casei). Values with different alphabet within the same cell differs significantly according to paired ‘t’ test