Figures & data
Figure 1 Changes in viable cell counts of Streptococcus thermophilus in yogurts in the presence and absence of tea during 21 days of refrigerated storage at 4 °C. Error bars represent a pooled standard deviation of the mean (n = 3). The level of significance was preset at p < 0.05. Plain yogurt (control) refers to yogurt without the incorporation of tea (milk + starter culture only).
Figure 4 Changes in titratable acidity (TA) of yogurts during 21 days of refrigerated storage at 4 °C. Error bars represent a pooled standard deviation of the mean (n = 3). The level of significance was preset at p < 0.05. Plain yogurt (control) refers to yogurt without the incorporation of tea (milk + starter culture only).
Figure 2 Changes in viable cell counts of Lactobacillus spp. in yogurts in the presence and absence of tea during 21 days of refrigerated storage at 4 °C. Error bars represent a pooled standard deviation of the mean (n = 3). The level of significance was preset at p < 0.05. Plain yogurt (control) refers to yogurt without the incorporation of tea (milk + starter culture only).
Figure 3 Changes in pH values of yogurts during 21 days of refrigerated storage at 4 °C. Error bars represent a pooled standard deviation of the mean (n = 3). The level of significance was preset at p < 0.05. Plain yogurt (control) refers to yogurt without the incorporation of tea (milk + starter culture only).
