| Particular |
Percentage of Respondents (n=236) |
| Milk TSS |
96.4 |
| Fat Content |
93.3 |
| Culture Addition |
45 |
| Fermentation Vessel |
87.6 |
| Fermentation Time |
37.9 |
| Fermantation Temperature |
24.6 |
| Manufacturing Process |
23.5 |
Respondents were allowed multiple responses, percentages may exceed 100%. |
