Improving the Quality of Set Yoghurt Using Milk Fat Globule Membrane Fragments

Table 2

Composition of set yoghurts expressed as % on dry-matter basis.

Lacprodan®PL20 concentration	Dry matter	Total protein	Fat	Ash	Lactose	Total acidity after fermentation (%)
Control	^C	^D	^C	^A	^A	^BC
2%	^BC	^C	^C	^AB	^A	^C
4%	^B	^B	^B	^BC	^B	^AB
6%	^A	^A	^A	^C	^B	^A

The data are expressed as deviation of two replicates. The means in the same column that have related superscript letters are not significantly different (Tukey’s test, ).