Table 2

Samples	Pasteurised milk	Y	YMJ	YMS	Y	YMJ	YMS	Y	YMJ	YMS
Time		T₀			15			30
pH	6.48	4.10^a	4.67^b	4.50^b	4.07^a	3.82^b	4.00^a	4.03^a	3.86^b	3.92^b
Acidity %	0.19	1.12^a	0.75^a	0.77^a	1.19^a	1.15^a	1.32^a	1.20^a	1.26^a	1.25^a
Lactose g/100g	5.68	2.82^a	2.52^a	2.99^a	2.27^a	2.35^a	2.50^a	2.10^a	1.90^a	2.20^a
Glucose g/100 g	-	0.01	0	0	0	0	0	0	0	0.01
Galactose g/100 g	-	1.44^a	0.69^b	0.83^b	1.18^a	0.67^b	0.69^b	1.20^a	0.83^b	0.71^c
Lactic acid D(-)	-	2.23^a	2.57^a	3.46^b	2.56^a	2.32^a	3.82^b	3.47^a	4.68^b	4.72^b
Lactic acid L(+)	-	7.70^a	8.32^a	6.90^b	8.90^a	8.56^a	6.69^b	9.00^a	9.12^a	6.77^b
Acetaldehyde	-	3.70^a	4.80^b	2.40^c	3.40^a	3.00^a	0.40^c	3.30^a	2.80^b	0.40^c
DM	-	16.13^a	15.82^a	16.86^a	16.12^a	15.58^a	16.68^a	16.02^a	15.69^a	16.90^b
Ash	-	0.91^a	0.87^a	0.84^a	0.92^a	0.88^a	0.85^a	0.95^a	0.93^a	0.85^b
Fat	-	5.58^a	4.07^b	4.83^c	5.30^a	5.40^a	4.78^a	4.78^a	4.92^a	4.74^a
Chlorides %	-	0.47^a	0.52^a	0.44	0.47^a	0.48^a	0.45^a	0.49^a	0.47^a	0.41^a
TN	-	4.25^a	4.07^a	3.95^a	4.15^a	4.10^a	3.90^a	4.34^a	4.19^a	3.96^a
FF^a	-	69.62^a	55.70^b	47.47^c	62.80^a	70.80^b	73.10^b	79.36^a	85.06^b	77.25^a

For each sampling time, values in the same row with different superscript letters differed significantly (P<0.05).

Table 2: Physicochemical analysis of pasteurized milk, yogurt (Y), yogurt added myrtle juice (YMJ) and yogurt added myrtle syrup (YMS) at the end of incubation (t 0), at 15 and 30 days of storage at 5° C.