Table 1 The quality characteristics of commercial liquid yogurts

Sample1)	Viscosity (cP)		pH	Soluble solid content (°Brix, %)	Total acidity (lactic acid, %)	Total lactic acid bacteria counts (log CFU/mL)

	Spindle (No.)	Viscosity (cP)				Aerobic	Anaerobic
LTY1	2	198.7	4.45±0.01^cd2)	9.43±0.06^v	0.72±0.01^hi	8.57±0.02^g	8.58±0.01^no
LTY2	2	122.6	4.49±0.05^bc	11.23±0.06^s	0.77±0.00^f	8.89±0.03^f	8.84±0.10^lm
LTY3	1	33.9	4.26±0.05^jk	13.10±0.10^o	0.68±0.01^jk	8.27±0.03^hi	9.75±0.28^f
LTY4	1	1.5	4.34±0.01^fghi	14.13 ±0.12^kl	0.37±0.01^q	8.12±0.05ⁱ	8.92±0.03^jklm
LTY5	1	8	4.59±0.03^a	21.23 ±0.12^b	0.78±0.01^ef	9.26±0.05^e	9.19±0.08ⁱ
LTY6	1	1	3.81±0.04^mn	14.87 ±0.06^hi	0.66±0.01^kl	9.31±0.08^e	9.16±0.03ⁱ
LTY7	1	0.8	3.86±0.07^m	11.73±0.06^r	0.65±0.00^lm	9.03±0.16^f	8.89±0.08^klm
LTY8	1	0.8	3.64±0.02^q	12.43±0.06^pq	0.67±0.01^jk	11.37±0.08^a	9.22±0.19^hi
LTY9	1	14	4.52±0.03^b	12.50±0.10^p	0.63±0.01^m	10.72±0.24^c	11.54±0.06^a
LTY10	1	23	4.39±0.02^ef	11.80±0.10^r	0.78±0.01^ef	7.52±0.15^k	9.05±0.15^ijkl
LTY11	1	11.1	4.33±0.04^ghi	22.53±0.06^a	0.78±0.00^ef	8.17±0.04ⁱ	8.75±0.05^mn
LTY12	3	250	4.38±0.03^efg	7.10±0.10^x	0.65±0.01^lm	8.10±0.11ⁱ	9.11±0.03^ij
LTY13	1	3	4.33±0.03^ghi	10.57±0.12^u	0.57±0.01^o	8.59±0.26^g	9.81±0.02^f
LTY14	2	92.2	4.41±0.04^de	20.63±0.23^c	0.83±0.00^bc	7.23±0.06^l	11.14±0.01^c
LTY15	1	21.6	4.09±0.04^l	15.00±0.17^h	0.60±0.01ⁿ	8.95±0.21^f	10.02±0.02^e
LTY16	1	0.84	3.78±0.01ⁿ	12.60±0.10^p	0.61±0.01ⁿ	8.54±0.10^g	8.44±0.04^o
LTY17	1	0.01	3.72±0.03^op	12.30±0.00^q	0.75±0.00^g	7.85±0.12^j	8.04±0.14^p
LTY18	1	6.65	4.59±0.01^a	13.30±0.10ⁿ	0.51±0.01^p	8.92±0.04^f	9.22±0.10^hi
LTY19	1	61.5	4.24±0.02^k	13.93±0.06^m	0.85±0.03^b	10.66±0.05^c	9.18±0.25ⁱ
LTY20	3	450.3	4.30±0.05^ij	14.00±0.00l^m	0.72±0.01^hi	8.82±0.04^f	9.09±0.15^ijk
LTY21	1	0.84	3.72±0.01^op	10.83±0.06^t	0.67±0.01^jk	8.42±0.06^gh	8.47±0.07^o
LTY22	1	26.7	4.33±0.02^ghi	17.80±0.10^d	0.79±0.01^e	10.53±0.32^c	11.24±0.06^bc
LTY23	1	0.84	3.76±0.02^no	16.00±0.10^f	0.70±0.01ⁱ	8.24±0.02^hi	10.95±0.11^d
LTY24	1	0.09	3.70±0.03^p	14.20±0.00^jk	0.69±0.00^j	9.02±0.02^f	9.43±0.09^g
LTY25	1	0.1	3.78±0.02ⁿ	10.83±0.06^t	0.63±0.00^m	8.09±0.17ⁱ	9.41±0.24^gh
LTY26	1	17.8	4.32±0.01^hi	14.33±0.12^j	0.83±0.00^c	9.25±0.15^e	9.21±0.08^hi
LTY27	1	1.12	3.65±0.03^q	16.33±0.06^e	0.73±0.00^h	10.19±0.17^d	10.09±0.07^e
LTY28	1	39	4.36±0.03^efgh	14.73±0.06ⁱ	0.91±0.02^a	10.10±0.04^d	11.34±0.03^abc
LTY29	1	0.19	4.08±0.02^l	8.80±0.00^w	0.36±0.01^q	ND	ND
LTY30	1	9.84	4.34±0.01^ghi	15.50±0.20^g	0.81±0.01^d	11.11±0.10^b	11.39±0.06^ab

Commercial liquid type yogurt.
Means with different letters within the same column are significantly different from each other at p<0.05 by Duncan’s multiple range test.