Protective Effect of Fermented Camel Milk Containing Bifidobacterium longum BB536 on Blood Lipid Profile in Hypercholesterolemic Rats

Table 5

Effect of the milk type and starter culture on the improvement of parameters associated with the metabolic syndrome by fermented milk in 105 hypercholesterolemic rats.

Parameter^1	n^2	LS means^3	Stand. error	Global P	Significantly different from
Milk type
C	21	−30.74	2.90	0.0017	CA, CCA
CA	42	−40.56	1.83		C
CCA	42	−43.32	1.83		C
Fermentation culture
P	42	−41.26	2.11	0.0203	T
T	63	−35.16	1.50		P

¹C: cow’s milk; CA: camel milk; CCA: cow’s plus camel milk; B: Bif. longum BB536; T: traditional yogurt culture; ²n: number of measured cases; ³LS means: least squares means (computed means based on a linear model (here ANOVA)).