Table 3. Characteristics of fermented milk during fermentation

			Fermentation time (h)
			0	3	6	9	12	15	24
pH	Safflower seed oil	0%	6.74±0.121)	6.04±0.11	5.24±0.08	4.61±0.06	4.47±0.05	4.27±0.05	4.12±0.05
		0.1%	6.73±0.13	6.01±0.11	5.22±0.06	4.59±0.03	4.47±0.04	4.31±0.03	4.09±0.03
Titratable acidity (%)	Safflower seed oil	0%	0.14±0.00	0.22±0.01	0.57±0.02	0.85±0.03	1.10±0.06	1.24±0.06	1.27±0.07
		0.1%	0.14±0.01	0.22±0.01	0.55±0.02	0.83±0.02	1.11±0.06	1.25±0.06	1.26±0.05
Lactic acid bacteria (CFU/mL)	Safflower seed oil	0%	5.2×107	8.2×107	4.3×108	1.2×109	3.3×109	6.4×109	6.2×109
		0.1%	5.2×107	8.0×107	4.4×108	1.0×109	3.4×109	6.2×109	6.1×109

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