. 2022 Mar 15;59(9):3669–3682. doi: 10.1007/s13197-022-05384-6

Table 2.

Physico-chemical and sensory properties of control and fortified milk

Sample	Physico-chemical properties					Sensory attributes
Sample	pH	Titratable acidity (% lactic acid)	Viscosity (cP)	Colour (Whiteness index)	Colour and appearance	Flavour	Body and texture	Overall acceptability
Control (milk)	6.62 ± 0.03^a	0.15 ± 0.03^a	1.66 ± 0.01^a	82.83 ± 1.29^a	8.35 ± 0.51^a	8.25 ± 0.35^a	8.23 ± 0.42^a	8.27 ± 0.57^a
Fortified milk	6.66 ± 0.04^a	0.13 ± 0.01^a	1.57 ± 0.02^b	80.18 ± 1.02^a	8.23 ± 0.68^a	8.16 ± 0.25 ^a	8.00 ± 0.15^a	8.13 ± 0.25^a

Values in columns with different superscripts with small letters (a and b) differ significantly (p < 0.05)