Table 4. Characteristics of fermented milk during the storage period

			Storage period (days)
			0	7	14	21	28
pH	Safflower seed oil	0%	4.61±0.051)	4.40±0.04	4.37±0.05	4.32±0.04	4.28±0.04
		0.1%	4.59±0.06	4.42±0.05	4.38±0.05	4.33±0.05	4.30±0.04
Titratable acidity (%)	Safflower seed oil	0%	0.85±0.02	1.10±0.05	1.14±0.05	1.18±0.06	1.20±0.06
		0.1%	0.83±0.03	1.10±0.06	1.13±0.05	1.16±0.05	1.17±0.06
Lactic acid bacteria (CFU/mL)	Safflower seed oil	0%	1.2×109	3.1×109	6.5×109	7.2×109	8.6×109
		0.1%	1.0×109	3.3×109	6.3×109	7.4×109	8.4×109
CLA contents (mg/100 mL)	Safflower seed oil	0.1%	101.23±1.89	102.08±1.76	100.23±1.69	99.40±1.53	98.25±1.39

¹⁾ Data shown are means±SD values of duplicate determinations from 3 separate experiments.