Table 1 Effect of post fermentation cooling patterns on composition of yoghurt

0

4.11 ± 0.04^b

3.21 ± 0.02^a

8.52 ± 0.05^b

4.62 ± 0.04^a

6.27 ± 0.03^a

3.42 ± 0.07^a

15.68 ± 0.09^a

4.85 ± 0.04^a

0.84 ± 0.01^a

10

4.11 ± 0.07^b

3.20 ± 0.07^a

8.50 ± 0.11^b

4.60 ± 0.02^a

6.26 ± 0.09^a

3.39 ± 0.01^a

15.65 ± 0.17^a

4.82 ± 0.02^a

0.83 ± 0.02^a

20

4.08 ± 0.05^b

3.18 ± 0.05^a

8.48 ± 0.06^b

4.54 ± 0.01^b

6.22 ± 0.03^a

3.34 ± 0.02^a

15.62 ± 0.21^a

4.74 ± 0.05^b

0.82 ± 0.01^a

0

4.11 ± 0.04^b

3.21 ± 0.02^a

8.52 ± 0.05^b

4.65 ± 0.02^a

6.27 ± 0.03^a

3.42 ± 0.07^a

15.68 ± 0.09^a

4.83 ± 0.01^a

0.83 ± 0.01^a

10

4.09 ± 0.03^b

3.18 ± 0.01^a

8.51 ± 0.12^b

4.63 ± 0.01^a

6.25 ± 0.09^a

3.41 ± 0.05^a

15.66 ± 0.16^a

4.84 ± 0.06^a

0.82 ± 0.02^a

20

4.04 ± 0.05^b

3.17 ± 0.06^a

8.47 ± 0.14^b

4.52 ± 0.04^b

6.22 ± 0.13^a

3.40 ± 0.02^a

15.57 ± 0.18^a

4.75 ± 0.02^b

0.80 ± 0.02^a

0

4.11 ± 0.04^b

3.21 ± 0.02^a

8.52 ± 0.05^b

4.66 ± 0.02^a

6.27 ± 0.03^a

3.42 ± 0.07^a

15.68 ± 0.09^a

4.86 ± 0.03^a

0.82 ± 0.03^a

10

4.09 ± 0.10^b

3.18 ± 0.04^a

8.50 ± 0.03^b

4.62 ± 0.03^a

6.25 ± 0.11^a

3.39 ± 0.02^a

15.65 ± 0.12^a

4.81 ± 0.02^a

0.82 ± 0.01^a

20

4.07 ± 0.13^b

3.17 ± 0.09^a

8.48 ± 0.06^b

4.51 ± 0.01^b

6.21 ± 0.13^a

3.37 ± 0.05^a

15.61 ± 0.07^a

4.72 ± 0.01^a

0.81 ± 0.02^a