. 2021 Dec 10;12:755871. doi: 10.3389/fphar.2021.755871

TABLE 1.

Proximal composition of fermented milks.

Samples	Moisture	Protein	Fat	Lactose	Ash
Matrix	70.3 ± 0.85^b	2.26 ± 0.02^b	2.41 ± 0.19^b	24.99 ± 0.83^b	0.6 ± 0.0&^b
L. casei BL23	88.2 ± 0.05^a	3.52 ± 0.24^a	1.81 ± 0.19^a	5.82 ± 0.16^a	0.65 ± 0.06^a
L. casei BL23 + FOS	88.3 ± 0.04^a	3.53 ± 0.91^a	1.89 ± 0.28^a	5.57 ± 0.18^a	0.71 ± 0.07^a
Symbiotic	89.7 ± 0.09^a	3.54 ± 0.43^a	1.88 ± 0.62^a	4.22 ± 0.92^a	0.66 ± 0.02^a
Symbiotic + FOS	88.4 ± 0.02^a	3.52 ± 0.21^a	1.82 ± 0.51^a	5.58 ± 0.70^a	0.68 ± 0.06^a

Data are expressed as the mean ± standard deviation of at least 3 replicates.

^{^a–f}

Different letters in the same column indicate significant differences between samples (p < 0.05).