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

Table 3

Parameters of texture of milk fermented by L. acidophilus/L. rhamnosus with chokeberry fiber.

Properties	LA	LA1	LA3	LR	LR1	LR3
Hardness (N)	^d	^e	^f	^a	^b	^c
Adhesiveness (mJ)	^bc	^cd	^d	^a	^ab	^b
Cohesiveness (mJ)	^a	^a	^a	^a	^a	^a
Springiness (mm)	^a	^a	^a	^a	^a	^a

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