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Figure 1.

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Changes in proteolysis (ΔA340) of control (NEPSY) and experimental (EPSY) low-fat yogurts during storage for 28 days at 4 °C. NEPSY, control yogurt prepared from skim milk standardized to 12% total solids containing 3% inulin and non-EPS producing strain of S. thermophilus; EPSY, yogurt prepared from skim milk standardized to 12% total solids containing 3% inulin and EPS-producing strain of S. thermophilus.

abc Mean values with different alphabets are significantly different within each type of yogurt.

AB Mean values with different alphabets are significantly different between each type of yogurt for a particular day of storage.

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