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

Table 2

Color and syneresis of milk fermented by L. acidophilus/L. rhamnosus with chokeberry fiber.

Properties	LA	LA1	LA3	LR	LR1	LR3
Syneresis (%)	^a	^b	^b	^a	^c	^d
	^c	^b	^a	^c	^b	^a
	^a	^d	^e	^a	^b	^c
	^d	^b	^a	^e	^c	^b
	^a	^c	^d	^b	^b	^b
	^e	^b	^a	^e	^d	^c

Values are the for . a–e: mean values in lines denoted by different letters differ statistically significantly ().