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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) (h) TpH5.0 (h)
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).