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Volume 91, Issue 3 , Pages 892-899 , March 2008

Effect of Using Propionic Acid Bacteria as an Adjunct Culture in Yogurt Production

Received 28 March 2007 ,Accepted 20 November 2007.

Changes in serum separation (syneresis) of yogurt samples during 15 d of storage at 4°C. Data points represent averages of 3 experiments.

Changes in serum separation (syneresis) of yogurt samples during 15 d of storage at 4°C. Data points represent averages of 3 experiments.
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Changes in the firmness of yogurt samples during 15 d of storage at 4°C. Data points represent averages of 3 experiments.

Changes in the firmness of yogurt samples during 15 d of storage at 4°C. Data points represent averages of 3 experiments.
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