Table 1. The physicochemical characteristics of commercial yogurt

Yogurt	pH	Total acidity (lactic acid, g/100 mL)	Turbidity¹⁾	Viscosity (mPa·s)
FM-1²⁾	3.58±0.10ⁱ³⁾	0.65±0.05^g	30.09±0.02^k	17.80±1.98^ij
FM-2	3.79±0.04^g	0.54±0.00^h	30.92±0.02^k	21.40±0.85^hi
FM-3	3.69±0.01^h	0.66±0.00^g	18.69±0.01^o	16.80±1.13^j
FM-4	4.15±0.02^f	0.45±0.03ⁱ	138.99±0.18^h	22.40±0.57^h
FM-5	3.59±0.00ⁱ	0.67±0.01^fg	19.23±0.01^o	14.20±1.98^j
FM-6	3.59±0.00ⁱ	0.66±0.04^g	20.66±0.02ⁿ	15.80±0.28^j
FM-7	3.65±0.00^hi	0.64±0.04^g	22.88±0.00^m	14.40±0.00^j
FM-8	3.46±0.00^j	0.94±0.06^ab	24.42±0.00^l	16.60±1.41^j
Mean±SD	3.69±0.21	0.65±0.14	38.23±40.97	17.43±3.02
CFM-1²⁾	4.35±0.03^cd	0.77±0.05^de	167.34±0.53^e	174.20±4.81^a
CFM-2	4.41±0.04^bc	1.02±0.01^a	198.57±1.07^b	53.20±0.57^c
CFM-3	4.25±0.00^e	0.85±0.05^cd	154.79±0.59^f	43.80±0.28^e
CFM-4	4.28±0.01^de	0.76±0.05^e	69.55±0.78ⁱ	30.40±0.57^g
CFM-5	4.17±0.00^f	0.81±0.05^de	141.40±1.07^g	71.20±0.57^b
CFM-6	4.44±0.06^b	0.75±0.04^ef	51.80±0.32^j	25.20±0.57^h
CFM-7	4.32±0.00^de	0.91±0.00^bc	185.60±0.26^c	73.80±4.81^b
CFM-8	4.31±0.05^de	0.80±0.04^de	180.39±0.78^d	38.00±0.57^f
CFM-9	4.56±0.01^a	0.79±0.02^de	214.36±0.39^a	48.20±0.85^d
Mean±SD	4.34±0.12	0.83±0.09	151.53±56.11	62.00±45.19

¹⁾Turbidity was expressed by OD at 600 nm×dilution factor
²⁾FM, fermented milk, CFM, condensed fermented milk.
^3)a-oMeans with the different superscripts in the same column are significantly different by Duncan’s multiple range test at p<0.05.