The Effect of the Addition of Chokeberry Fiber on the Quality of Sheep’s Milk Fermented by Lactobacillus rhamnosus and Lactobacillus acidophilus

Table 1

Analysis of variance (ANOVA) values on the effects of type of bacteria and fiber addition on pH, syneresis, color parameters: , hardness, adhesiveness, cohesiveness, springiness, consistency, milky-creamy taste, sour taste, taste of additives, sweet taste, off-taste, sour odor, odor of additives, and off-odor of fermented milk.

Properties	Type of bacteria; values	Fiber; values	Type of; values
pH	0.0000↑	0.0000↑	0.0000↑
Syneresis	0.0000↑	0.0000↑	0.0000↑
	0.3074 n.s.	0.0000↑	0.0000↑
	0.0000↑	0.0000↑	0.0000↑
	0.0000↑	0.0000↑	0.0183↑
	0.0000↑	0.0000↑	0.0000↑
	0.0000↑	0.0000↑	0.0000↑
Hardness	0.0000↑	0.0000↑	0.1521 n.s.
Adhesiveness	0.0000↑	0.0002↑	0.9208 n.s.
Cohesiveness	0.2404 n.s.	0.5519 n.s.	0.5781 n.s.
Springiness	0.1964 n.s.	0.5074 n.s.	0.4489 n.s.
Consistency	0.7862	0.0946 n.s.	0.6655 n.s.
Milky-creamy taste	0.2513 n.s.	0.8528 n.s.	0.1027 n.s.
Sour taste	0.0000↑	0.0156↑	0.0861 n.s.
Taste of additives	0.7312 n.s.	0.0000↑	0.9641 n.s.
Sweet taste	0.0000↑	0.1590 n.s.	0.0479↑
Off-taste	0.5972 n.s.	0.0098↑	0.6339 n.s.
Sour odor	0.2125 n.s.	0.8095 n.s.	0.6378 n.s.
Odor of additives	0.6960 n.s.	0.0000↑	0.8480 n.s.
Off-odor	0.9547 n.s.	0.5116 n.s.	0.5116 n.s.

Type of ; ↑ indicates significant effect ; n.s.: no significant effect.