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. 2021 Jul 2;10(7):1535. doi: 10.3390/foods10071535

Figure 2.

Figure 2

Figure 2

The amount of benzoic acid in cow, goat and sheep yoghurts inoculated with three different cultures (A, B, C); stored at two different temperatures (2 and 8 °C) and made from milk heat treated at different temperatures (85, 90, 95 °C). Different letters (a, b) for each type of yoghurt indicate a statistically significant difference (p < 0.01).