Table 2

Treatment*	Parameters
Treatment*	Flavor	Oral texture and Mouth feel	Appearance	Total score
Y- 45 - 4.5- B_L	14.6^b	8.5^b	5.1^ab	28.2^b
Y – 45-4.5-H - B_L	9.3^c	5.4^c	3.5^b	18.2^c
B_LY – 40 -4.5	18.6^a	12.4^a	7.3^a	36.8^a

* Means shown with different small and capital letters represent significant differences (p<0.05) in the same columns (between the days of storage) and rows (among the treatments), respectively.
** Y= yoghurt cultures (S. thermophilus, L. delbrueckii ssp. bulgaricus), 45 / 40 = Incubation temperature, 4.5 = Final pH, H = Heat treatment, B_L = B. animalis spp. lactis.
*** Initial population (Log cfu/mL) = 7.63

Table 2: Viable counts (log cfu.mL^-1) of B. animalis spp. lactis in treatments at the end of fermentation and during refrigerated storage*.