Table 3

Treatment**	Storage time (day)
Treatment**	0***	7	14	21
Y-45-4.5-B_L	7.63^bA	7.32^cBC	7.11^cD	7.39^bB
Y-45-4.5-H-B_L	7.63^bA	7.51^bcB	7.39^bcC	7.30^bcD
B_LY-40-4.5	8.69^aB	8.78^aA	8.76^aA	8.67^aC

*Y= Yoghurt cultures (S. thermophilus, L. delbrueckii ssp. bulgaricus), 45 / 40 = Incubation temperature,
4.5= Final pH, H =Heat treatment, B_L = B. lactis

Table 3: Sensory evaluation of probiotic Doogh in treatments at the end of fermentation (Day 0).