Table 6 Effect of cooling patterns on sensory characteristics of cow and buffalo milk yoghurt

0

7.8 ± 0.03^b

8.1 ± 0.12^a

8.4 ± 0.10^a

8.2 ± 0.05^a

8.3 ± 0.17^a

8.3 ± 0.14^a

10

7.7 ± 0.02^b

8.0 ± 0.08^a

8.1 ± 0.16^a

8.1 ± 0.03^a

8.1 ± 0.11^a

8.1 ± 0.12^a

20

7.6 ± 0.06^b

8.1 ± 0.02^a

8.1 ± 0.12^a

8.0 ± 0.12^a

8.0 ± 0.06^a

8.0 ± 0.09^a

0

7.8 ± 0.03^b

8.1 ± 0.12^a

8.2 ± 0.02^a

8.2 ± 0.05^a

8.3 ± 0.17^a

8.1 ± 0.17^a

10

7.8 ± 0.04^b

7.9 ± 0.16^a

8.0 ± 0.19^a

8.0 ± 0.09^a

8.2 ± 0.04^a

8.0 ± 0.15^a

20

7.2 ± 0.07^b

7.6 ± 0.14^a

7.9 ± 0.10^a

7.9 ± 0.15^a

8.1 ± 0.08^a

8.0 ± 0.01^a

0

7.8 ± 0.03^b

7.8 ± 0.12^a

7.5 ± 0.03^b

8.2 ± 0.05^a

8.1 ± 0.17^a

7.6 ± 0.09^b

10

7.7 ± 0.05^b

7.0 ± 0.03^c

7.4 ± 0.08^b

8.1 ± 0.13^a

8.2 ± 0.16^c

7.5 ± 0.07^b

20

7.7 ± 0.02^b

6.3 ± 0.13^d

7.1 ± 0.06^b

8.0 ± 0.16^a

6.5 ± 0.03^d

7.4 ± 0.05^b