Cassava Starch as an Effective Texture Corrector of Fat-Free Dairy Products Based on Symbiotic Starter Culture

Table 3

pH measurements and titratable acidity of Symbilact sample with added different cassava starches.

Symbilact sample	рН		Titratable acid (°Т)
	1 day	28 days	1 day	28 days
Control			^a
Native	^a		^a	^a
АT-0.05
АT-0.1
АT-0.25	^b
АT-0.5				^b
АT-1			^b	^b
BT-0.05			^a	^a
BT-0.1	^b			^a
BT-0.25			^a
BT-0.5			^a
BT-1			^b

Data are the of three independent replicates (). Values in the same column having different letters differ significantly ().