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Table II.
Comparison of the acidification kinetic parameters in organic and conventional milk by the yoghurt cultures (St-LB340 – control), and S. thermophilus in co-culture with the four strains of B. animalis subsp. lactis (St-BB12, St-B94, St-BL04 and St-HN019).
Milk | Product | Co-culture | Vmax (10−3 upH·min−1) |
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TpH5.0 (h) |
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Organic | Y | St-LB340 | 17.40 ± 0.42a | 2.62 ± 0.07ab | 5.39 ± 0.01a | 3.12 ± 0.02a |
FM | St-BB12 | 18.36 ± 0.08a | 2.72 ± 0.02ab | 5.53 ± 0.05abc | 3.50 ± 0.05abc | |
FM | St-B94 | 18.19 ± 0.42a | 2.62 ± 0.16abc | 5.49 ± 0.08abc | 3.30 ± 0.42bc | |
FM | St-BL04 | 18.19 ± 0.28a | 2.70 ± 0.00ab | 5.45 ± 0.09ab | 3.29 ± 0.12ab | |
FM | St-HN019 | 24.42 ± 0.01b | 2.62 ± 0.07ab | 5.63 ± 0.06abc | 3.37 ± 0.00abc | |
Conventional | Y | St-LB340 | 18.87 ± 2.42a | 3.20 ± 0.18cd | 5.51 ± 0.08abc | 3.79 ± 0.12cd |
FM | St-BB12 | 23.82 ± 1.25b | 2.65 ± 0.03ab | 5.79 ± 0.01c | 3.63 ± 0.00bc | |
FM | St-B94 | 17.95 ± 2.23a | 3.77 ± 0.09e | 5.79 ± 0.14c | 4.78 ± 0.07e | |
FM | St-BL04 | 17.75 ± 0.83a | 3.32 ± 0.02d | 5.54 ± 0.13abc | 4.12 ± 0.16d | |
FM | St-HN019 | 24.38 ± 0.59b | 2.55 ± 0.03a | 5.74 ± 0.01bc | 3.42 ± 0.05abc |
Abbreviations: Y, yoghurt; FM, fermented milk; Vmax, maximum acidification rate; , time to reach Vmax;
, pH in Vmax and TpH5.0, time to reach pH 5.0. Mean values (n = 4) with different letters in the same column are significantly different (P ≤ 0.05).