Impact of Sugar Reduction on Physicochemical and Nutritional Quality of Yogurt and Sensory Response with Label Stimulation

Table 3

Average values for microbiological analysis of strawberry yoghurts on days 1 and 45 of storage.

Microbiological parameters	Formulations				Standards
	TY	RSY	RSYL	RSYM
Coliform bacteria at 35°C (MPN/g)	23.0	23.0	23.0	23.0	≤100
Coliform bacteria at 45°C (MPN/g)	<3.0	<3.0	<3.0	<3.0	≤10
Moulds and yeasts (CFU g^-1)	<1.0	<1.0	<1.0	<1.0	≤200

TY: conventional yoghurt; RSY: yoghurt with reduced sugar content; RSYL: yoghurt with reduced sugar content+lactase enzyme; RSYM: yoghurt with reduced sugar content+flavour modulator.