. 2022 May 8;27(9):3028. doi: 10.3390/molecules27093028

Table 1.

Acidity, syneresis, color and texture of sheep’s milk fermented by Lacticaseibacillus casei.

Properties		Storage Time (Days)	LC	LC1.5W	LC3.0W	LC1.5H	LC3.0H
pH		1	4.45 ^a ± 0.09	4.56 ^a ± 0.02	4.54 ^a ± 0.01	4.52 ^a ± 0.04	4.60 ^b ± 0.01
		21	4.11 ^a ± 0.00	4.11 ^a ± 0.01	4.10 ^a ± 0.01	4.11 ^a ± 0.01	4.13 ^b ± 0.01
Lactic acid, g L⁻¹		1	1.21 ^a ± 0.01	1.26 ^b ± 0.20	1.27 ^b ± 0.04	1.20 ^a ± 0.01	1.30 ^b ± 0.04
		21	1.22 ^a ± 0.01	1.56 ^b ± 0.02	1.58 ^b ± 0.03	1.53 ^b ± 0.08	1.58 ^b ± 0.01
Syneresis, %		1	25.74 ^b ± 0.61	26.45 ^b ± 0.80	25.73 ^b ± 0.51	9.82 ^a ± 1.52	8.00 ^a ± 1.23
		21	22.61 ^c ± 1.08	25.62 ^d ± 0.63	27.59 ^d ± 1.64	13.52 ^b ± 1.49	5.97 ^a ± 1.21
Color	L*	1	93.70 ^a ± 1.81	93.19 ^a ± 2.03	92.29 ^a ± 0.98	93.12 ^a ± 1.00	93.26 ^a ± 0.77
		21	93.04 ^b ± 0.72	92.02 ^b ± 0.77	90.90 ^a ± 0.50	92.68 ^b ± 0.29	92.82 ^b ± 0.73
	a*	1	−2.50 ^a ± 0.70	−2.13 ^a ± 0.07	−1.67 ^b ± 0.14	−1.47 ^bc ± 0.19	−1.30 ^c ± 0.25
		21	−2.53 ^c ± 0.14	−2.27 ^c ± 0.21	−1.93 ^a ± 0.14	−2.07 ^b ± 0.09	−2.04 ^b ± 0.22
	b*	1	11.12 ^c ± 0.37	9.59 ^b ± 1.12	8.62 ^a ± 0.58	11.51 ^c ± 0.35	11.42 ^c ± 0.10
		21	11.73 ^b ± 0.53	12.29 ^bc ± 0.26	12.86 ^c ± 0.30	10.44 ^a ± 0.15	10.31 ^a ± 0.35
	C	1	11.42 ^c ± 0.25	9.83 ^b ± 1.09	8.78 ^a ± 0.59	11.61 ^c ± 0.37	11.48 ^c ± 0.09
		21	11.99 ^b ± 0.49	12.50 ^bc ± 0.29	13.01 ^c ± 0.28	10.64 ^a ± 0.15	10.51 ^a ± 0.37
	h⁰	1	102.73 ^b ± 3.76	102.66 ^b ± 1.30	100.96 ^b ± 0.26	97.29 ^a ± 0.82	96.61 ^a ± 1.34
		21	102.16 ^c ± 1.23	100.45 ^b ± 0.79	98.55 ^a ± 0.83	101.22 ^c ± 0.48	101.15 ^c ± 1.00
Hardness, N		1	0.58 ^a ± 0.10	0.68 ^a ± 0.02	0.75 ^b ± 0.01	1.28 ^c ± 0.05	1.35 ^c ± 0.05
		21	1.01 ^a ± 0.10	1.13 ^a ± 0.19	1.13 ^a ± 0.14	1.78 ^b ± 0.02	2.05 ^b ± 0.18
Cohesiveness		1	0.84 ^b ± 0.10	0.87 ^b ± 0.02	0.82 ^b ± 0.01	0.53 ^a ± 0.03	0.51 ^a ± 0.03
		21	0.73 ^b ± 0.06	0.81 ^b ± 0.06	0.76 ^b ± 0.02	0.48 ^a ± 0.03	0.46 ^a ± 0.03
Springiness, mm		1	14.08 ^a ± 1.19	14.57 ^a ± 0.43	14.53 ^a ± 0.09	14.42 ^a ± 0.44	15.36 ^a ± 0.80
		21	14.14 ^a ± 0.94	14.24 ^a ± 0.83	14.12 ^a ± 0.44	14.69 ^a ± 0.44	15.45 ^a ± 0.20

Mean ± standard deviation; n = 20; ^a–d—Mean values denoted in rows by different letters differ significantly at (p ≤ 0.05). Storage time: 1—after fermentation, 21—after 21 days; LC—control milk with Lacticaseibacillus casei; LC1.5W—milk with 1.5% collagen and Lacticaseibacillus casei; LC3.0W—milk with 3.0% collagen and Lacticaseibacillus casei; LC1.5H—milk with 1.5% collagen hydrolysate and Lacticaseibacillus casei; LC3.0H—milk with 3.0% collagen hydrolysate and Lacticaseibacillus casei.