Research Article

Processing of Functional Yoghurt-Like Product from Soymilk Supplemented by Probiotics

Table 5

Some chemical properties of the yoghurt samples ().

SamplesStorage period (day)Protein%Fat%Acidity%

A (100% cow milk yoghurt)1
7
15
B (100% soymilk yoghurt)1
7
15
C () yoghurt1
7
15

Different small letters in the same column refer to a significant difference at ().