Table 1 Physicochemical properties (Least square mean (± SE)) of traditionally and commercially produced yoghurt samples
From: Physicochemical and microbiological evaluation of yoghurt sold in Addis Ababa, Ethiopia
Yoghurt Types | ||||
|---|---|---|---|---|
Parameters | TPY | CPY | P-value | T-test |
LSM ± SE | LSM ± SE | |||
Fat | 4.44 ± 0.74% | 5.02 ± 0.74% | 0.582 | 0.31 |
Total solids | 10.12 ± 0.35 | 10.66 ± 0.35 | 0.250 | 1.18 |
Solids Not Fat | 7.18 ± 0.41% | 8.10 ± 0.41% | 0.120 | 2.53 |
PH | 3.99 ± 0.06 | 3.88 ± 0.06 | 0.1957 | 1.734 |
Moisture | 89.88 ± 0.36% | 89.29 ± 0.36% | 0.2518 | 1.354 |
Ash | 0.53b ± 0.023% | 0.62a ± 0.03% | 0.0303 | 5.065 |