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