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. 2022 Apr 6;31(6):731–737. doi: 10.1007/s10068-022-01076-1

Table 4.

Sensory properties of non-fermented probiotic milk sample with probiotic during storage at 4 °C (0, 7, and 14 days)

Sample	Day	Sensory properties
Sample	Day	Flavor	Color	Mouth feel	Taste	Overall acceptance
MS	0	3.25 ± 0.70^a	3.67 ± 0.73^a	3.64 ± 0.62^a	3.46 ± 0.79^a	3.54 ± 0.79^a
	7	3.27 ± 0.63^a	3.74 ± 0.76^a	3.75 ± 0.65^a	3.64 ± 0.91^a	3.61 ± 0.99^a
	14	3.39 ± 0.63^a	3.63 ± 0.79^a	3.75 ± 0.89^a	3.57 ± 1.00^a	3.44 ± 1.09^a
MGG	0	3.50 ± 0.79^a	3.70 ± 0.72^a	3.54 ± 0.69^a	3.50 ± 0.88^a	3.64 ± 0.83^a
	7	3.39 ± 0.83^a	3.56 ± 0.85^a	3.50 ± 1.07^a	3.46 ± 1.07^a	3.43 ± 1.17^a
	14	3.39 ± 1.13^a	3.63 ± 0.88^a	3.36 ± 0.83^a	3.46 ± 1.17^a	3.39 ± 1.07^a
MLN	0	3.21 ± 0.92^a	3.41 ± 0.80^a	3.50 ± 0.88^a	3.29 ± 0.90^a	3.25 ± 1.04^a
	7	3.43 ± 1.03^a	3.41 ± 1.01^a	3.39 ± 0.99^a	3.68 ± 1.12^a	3.68 ± 1.12^a
	14	3.54 ± 0.69^a	3.56 ± 0.70^a	3.54 ± 0.92^a	3.75 ± 0.89^a	3.68 ± 0.72^a

All values are mean ± standard deviation

MS milk, MGG milk with L. rhamnosus GG, MLN milk with L. plantarum Ln1

^aThe superscript lowercase letters in the same column indicate statistical differences by ANOVA (p < 0.05)