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Table I.
pH of thermal treated milk during fermentation using defined mixed starter culture at the T1 and T2 time points of the modified Pearce test.
| Abbreviation | Milk types and thermal treatment | pH ± SD* |
|
|---|---|---|---|
| T1 | T2 | ||
| SMPA10 | Skim milk powder autoclaved 10 min at 120 °C | 5.31 ± 0.07 | 4.81 ± 0.08 |
| SMPA15 | Skim milk powder autoclaved 15 min at 120 °C | 5.08 ± 0.05** | 4.78 ± 0.04 |
| SMPP | Skim milk powder pasteurized 30 min at 65 °C | 5.16 ± 0.07 | 4.74 ± 0.07 |
| UHT | Commercial milk treated 2 s at 140 °C | 5.46 ± 0.16 | 4.73 ± 0.06 |
| MF | Commercial microfiltered milk | 5.40 ± 0.11 | 4.70 ± 0.09 |