Fig. 4. Effects of skim milk powder concentration level and pH on the span value of probiotic delivery systems.
(A) Probiotic delivery systems were manufactured with 3, 5, and 10% (w/w) skim milk powder concentration levels at pH 6.2. (B) Probiotic delivery systems were manufactured with 5% (w/w) skim milk powder concentration levels at pH 5.4 and 6.2. Different letters on a column indicate significant (p < 0.05) differences.
