. 2021 Mar 1;41(2):261–273. doi: 10.5851/kosfa.2020.e97

Table 3. Physicochemical properties of control and probiotic yogurt.

Physicochemical properties	Yogurt type
Physicochemical properties	Control yogurt¹⁾	Probiotic yogurt²⁾
Fat (%)	2.96±0.05^a	2.96±0.20^a
Protein (%)	3.16±0.20^a	3.23±0.11^a
Lactose (%)	6.23±0.11^a	6.16±0.15^a
Total solid (%)	27.66±0.15^a	27.33±0.28^a
Titratable acidity	0.82±0.01^a	0.81±0.01^a
pH	4.33±0.04^a	4.26±0.03^a
Viscosity (cP)	1,724.20±15.60^a	2,048.30±7.30^b

Data are represented as the mean±SD of triplicate experiments. Means within a row with same superscript differ (p<0.05).

¹⁾

Control yogurt, yogurt manufactured by ABT-B starter.

²⁾

Probiotic yogurt, yogurt manufactured by ABT-B starter and L. mesenteroides H40.