Table 4 Yeast and mold count in yogurt samples

C

0

1.47 ± 0.28^bA

1.87 ± 0.23^bA

1.92 ± 0.22^aAB

1

1.55 ± 0.21^bA

1.70 ± 0.18^cA

1.82 ± 0.11^cA

3

1.26 ± 0.11^bA

1.34 ± 0.17^bA

1.46 ± 0.11^bA

5

1.21 ± 0.15^bA

1.26 ± 0.10^bA

1.39 ± 0.17^bA

PB

0

1.12 ± 0.14^aA

1.16 ± 0.27^aA

1.37 ± 0.13^aAB

1

1.26 ± 0.15^aA

1.26 ± 0.10^bA

1.35 ± 0.24^cA

3

1.50 ± 0.22^cA

1.52 ± 0.24^bA

1.56 ± 0.1^cA

5

0.96 ± 0.10^bA

1.06 ± 0.17^bA

1.26 ± 0.09^bAB

PL

0

1.28 ± 0.27^aA

1.32 ± 0.11^aA

1.38 ± 0.10^aA

1

0.92 ± 0.15^aA

1.06 ± 0.0^bA

1.22 ± 0.09^bAB

3

1.32 ± 0.10^bA

1.38 ± 0.20^bA

1.45 ± 0.10^bA

5

1.12 ± 0.08^bA

1.17 ± 0.27^bA

1.26 ± 0.13^bAB

PBL

0

1.06 ± 0.22^aA

1.26 ± 0.17^aA

1.34 ± 0.07^aA

1

0.76 ± 0.24^aA

0.96 ± 0^aA

1.09 ± 0.11^aAB

3

0.88 ± 0.17^aA

1.08 ± 0.13^aA

1.06 ± 0.05^aAB

5

0. 32 ± 0.15^aA

0.47 ± 0.08^aA

0.64 ± 0.13^aAB