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

Table 4

The initial and final apparent viscosity of set yoghurts produced from nonhomogenized raw milk with different concentrations of Lacprodan®PL20, in relation to structure lost.

Apparent viscosity vs. time (Pa.s) at 0.5 s^-1
Lacprodan®PL20 concentration	Initial viscosity ()	Final viscosity ()	Loss of structure (%)
Control	^A	^C	^A
2%	^A	^BC	^A
4%	^A	^AB	^A
6%	^A	^A	^A

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