Table 2.

Nutritional composition of Y lyophilized product.

Nutritional composition (g per 100 g of product)	Study 1	Study 2	Study 3
Fat	12.3	13.1	13.2
Carbohydrate	45.0	43.8	43.5
Protein	31.3	31.2	31.7
Val. Cal. (Kcal)	415.7	417.9	419.6
Fructose	<0.2	<0.2	<0.2
Glucose	0.4	<0.2	<0.2
Lactose	35.5	33.5	33.6
Maltose	<0.2	<0.2	<0.2
Sucrose	<0.2	<0.2	<0.2
Galactose	4.4	5.4	4.6
Calcium	1.2	1.2	1.1
Sodium	0.4	0.4	0.3

Microbiological profile (log CFU per 100 g)	Study 1	Study 2	Study 3
L. bulgaricus CNCM I-1519	7.1	7.1	6.9
S. thermophilus CNCM I-1630	9.1	9.1	9.4