Table 3 Changes in pH, syneresis percentage, and total plate count of yogurt samples during storage (4 °C)

pH

Control

6.397 ± 0.048^c

4.468 ± 0.068^bAB

4.291 ± 0.096^aAB

4.289 ± 0.130^aAB

Powder

6.415 ± 0.034^c

4.492 ± 0.093^bB

4.275 ± 0.111^aAB

4.175 ± 0.087^aA

Water

6.396 ± 0.032^c

4.353 ± 0.028^bA

4.215 ± 0.045^aA

4.249 ± 0.097^aAB

Ethanol

6.389 ± 0.033^b

4.473 ± 0.105^aAB

4.390 ± 0.089^aB

4.373 ± 0.087^aB

Syneresis (%)

Control

–

2.22 ± 0.63^A

2.42 ± 0.60^A

2.56 ± 0.68^A

Powder

–

3.29 ± 0.43^aB

3.10 ± 0.27^aA

5.24 ± 0.51^bB

Water

–

2.83 ± 0.82^AB

2.67 ± 0.50^A

3.60 ± 0.60^AB

Ethanol

–

2.59 ± 0.46^A

2.68 ± 0.60^A

2.92 ± 0.69^A

Total plate count (CFU/mL)

Control

2.65 × 10^7a

6.27 × 10^9b

3.36 × 10^10bc

1.96 × 10^11c

Powder

3.05 × 10^6a

6.22 × 10^9a

2.04 × 10^10a

1.90 × 10^7a

Water

1.34 × 10^6a

7.82 × 10^10b

4.84 × 10^10b

1.16 × 10^9ab

Ethanol

4.00 × 10^6a

1.55 × 10^10bc

1.12 × 10^11c

1.22 × 10^9b