Table 4. Changes in lactic acid bacteria count (log CFU/mL) of curd yogurt fortified with different amounts of carrot powder during fermentation

Fermentation time (h)	Carrot powder (%)
Fermentation time (h)	0	3	6	9
0	4.95±0.01^1)d2)BC3)	4.93±0.04^dC	5.01±0.02^dAB	5.04±0.01^dA
6	5.72±0.03^cB	5.75±0.03^cB	5.88±0.00^cA	5.89±0.01^cA
12	7.07±0.01^bC	7.08±0.01^bC	7.11±0.00^bB	7.14±0.01^bA
24	7.90±0.02^aC	7.94±0.01^aB	7.95±0.01^aB	7.98±0.01^aA

All values are mean±SD (n=3).
Means with different superscript letters (^a-d) in the same column are significantly different at p<0.05 by Duncan’s multiple range test.
Means with different superscript letters (^A-C) in the same row are significantly different at p<0.05 by Duncan’s multiple range test.