Group Time pH TAn-TA0 TAn-TAn Lactic acid Calculated lactic D-galactose Lactose Bacterial CFU/g Lactose

WEEK 2 -1 mmol/100g acid mmol/100g mmol/100g mmol/100g mmol/100g

L D LA (a) LA (b) ST LB Lactoscan
LB 0.15 6.46 2.26 0.05 2.31 - 13.07 6.5*106 13.1
1 1.15 6.49 17.60 17.60 1.76 2.0*107 13.1
2.15 6.01 24.60 7.00 1.70 0.48 2.46 2.20 - 9.07 2.8*107
3.15 5.78 29.90 5.30 2.99 4.8*107
4.15 5.72 31.63 1.73 2.70 1.12 3.16 3.80 - 2.50 2.8*107

ST- 0.15 6.50 3.27 0.31 3.58 0.54 17.48 1.9*106 13.55
2 1.15 6.17 6.32 6.32 0.63 3.2*106 13.75
2.15 5.90 14.62 8.30 5.04 0.24 1.46 5.28 1.30 16.40 8.7*106
3.15 5.55 22.80 8.18 2.28 1.3*107
4.15 5.28 30.50 7.70 5.12 0.15 3.05 5.27 2.04 15.45 5.8*106

LB/ST- 0.15 6.47 0.20 -0.22 -0.02 0.48 13.13 9.4*107 1.2*107 14.46
3 1.15 5.99 13.07 13.07 1.31 1.0*108 2.4*107 14.96
2.15 4.83 53.82 40.76 4.40 1.08 5.38 5.48 3.28 10.31 2.3*108 1.7*108
3.15 4.44 75.42 21.60 7.54 2.4*108 3.2*108
4.15 4.21 92.93 17.50 7.96 1.43 9.29 9.39 5.80 9.02 2.5 *108 3.3*108

ST+ 0.15 6.44 1.11 0.00 1.11 0.21 12.42 6.4*107 13.79
4 1.15 6.12 5.50 5.50 0.55 1.4*108 13.76
2.15 5.41 26.18 20.68 4.64 0.00 2.62 4.64 2.56 10.36 6.8*108
3.15 4.97 45.16 18.98 4.52 1.8*109
4.15 4.79 55.36 10.20 7.50 0.00 5.54 7.50 3.21 9.14 1.5*109

LB/ST+ 0.15 6.48 0.35 -0.02 0.33 0.37 9.62 2.2*107 7.2*106 14.43
5 1.15 5.86 13.46 13.46 1.35 3.2*108 1.2*107 14.78
2.15 4.94 47.90 34.44 4.51 1.16 4.79 5.67 3.5 9.22 1.0*109 1.3*108
3.15 4.49 69.74 21.84 6.97 9.6*108 1.5*108
4.15 4.21 87.62 17.88 4.80 4.16 8.76 8.96 5.0 8.07 6.4 *108 5.5*106
a. Calculated from the increases in titratable acidity (TAn – TA0) (method 1)
b. Sum of the L- and D+ lactic acid concentrations determined by the enzymatic test. (method 2)
Group Time pH TAn-TA0 TAn-TA Lactic acid Calculated lactic D-galactose Lactose Bacterial CFU/g Lactose
WEEK 2 n-1 mmol/100g acid mmol/100g mmol/100g mmol/100g mmol/100g
L D LA (a) LA (b) ST LB Lactoscan
LB 0.15
1.15
2.15
3.15
4.15

ST- 0.15 6.64 0.88 0.00 0.88 1.27 8.04 1.8*107 14.34
6 1.15 6.26 6.00 6.50 0.6 1.4*107
2.15 5.30 14.43 8.42 2.11 0.00 1.44 2.11 1.44 12.85 3.1*107
3.15 5.64 22.50 8.08 2.25 3.0*107
4.15 5.37 30.50 7.94 4.38 0.00 3.05 4.38 2.30 12.22 9.2 *107

LB/ST- 0.15 6.40 0.12 1.43 1.55 1.33 12.16 1.3*107 4.5*107 13.63
7 1.15 5.90 11.97 11.97 1.20 3.0*107 7.0*107
2.15 4.89 47.38 35.42 3.52 2.82 4.73 6.34 4.52 8.47 1.3*108 2.0*108
3.15 4.35 73.76 26.40 7.38 1.4*108 6.7*108
4.15 4.15 86.98 13.21 4.40 1.98 8.70 6.38 23.02 0.00 1.2*108 6.8 *108

ST+ 0.15 6.51 0.22 -0.07 0.15 0.28 16.60 3.8*107 13.67
8 1.15 6.16 6.26 6.26 0.63 2.2*108 13.73
2.15 5.52 23.18 16.20 3.51 -0.41 2.32 3.09 2.01 16.50 7.3*108
3.15 4.84 46.06 22.88 4.61 1.8*109
4.15 4.74 52.98 6.92 5.80 0.22 5.30 6.02 3.37 13.80 1.3 *109

LB/ST+ 0.15 6.53 0.38 0.67 1.05 0.28 13.00 2.7*107 1.3*107 14.43
9 1.15 6.01 9.51 9.51 0.95 2.8*108 2.5*107 14.78
2.15 4.98 46.45 36.94 3.85 2.03 4.65 5.88 3.46 10.93 8.4*108 6.6*107
3.15 4.53 64.87 18.42 6.49 8.9*108 1.6*108
4.15 4.32 83.11 18.24 3.80 4.88 8.31 8.67 4.54 9.21 9.2 *108 2.2 *108
a. Calculated from the increases in titratable acidity (TAn – TA0) (method 1)
b. Sum of the L- and D+ lactic acid concentrations determined by the enzymatic test. (method 2)
Group nr Brand name Type Type Starter Fat Protein Lactose pH Titratable Viscosity
WEEK 2 (Dutch) (%) (%) (%) acidity (sec)
1 1 Arla Magere yoghurt Low fat normal 0.5 3.5 4.0 4.0 127.6 14.5
Biologisch

1 2 Katharos Grieks Full fat Normal 10.0 3.1 3.7 4.2 145.4 >5 min

1 3 Den Eelder Halfvol Medium fat Normal 1.5 3.5 4.5 4.0 124.6 7

1 4 Den Eelder Boerenyoghurt Full fat Normal 4.0 3.5 3.9 3.8 140.6 27

2+6 5 Boerenland Medium fat Normal 1.6 5.2 6.0 4.16 133.3 12
4.24 143.3 9

2+6 6 Campina Halfvol mild Medium fat Normal 1.5 4.2 3.5 4.04 111.3 10
4.14 117.3 10

2+6 7 Boerenland Full fat Normal 3.1 5.0 5.7 4.08 136.6 6
4.14 143.5 7

2+6 8 Almhof Magere yoghurt Low Normal 0.1 5.5 6.9 4.32 135.3 8
4.44 135.4 10

3+7 9 Konings Biogarde Halfvol Medium fat Probiotic 1.5 4.4 5.9 4.20 118.7 7
4.16 117.0

3+7 10 Magere yoghurt Low Normal 0.6 3.6 3.4 4.00 135.7 10
3.97 127.0 11
Group nr Brand name Type Type Starter Fat Protein Lactose pH Titratable Viscosity
(Dutch) (%) (%) (%) acidity (sec)
3+7 11 Jumbo Full fat Normal 3.0 3.8 2.3 4.05 127.4 17
4.02 127.5 18

3+7 12 Jumbo Low Normal 0.3 4.5 2.8 4.00 137.2 11

3.97 135.8 12

4+8 13 Arla Milde yoghurt Medium fat Normal 1.5 4.0 5.0 4.20 115.7 16
4.22 110.4 16

4+8 14 Jumbo Halfvol mild Medium fat 1.6 4.2 4.2 4.21 116.5 6
4.19 114.7 7

4+8 15 Volle yoghurt Full fat Normal 3.0 3.3 3.2 4.00 122.3 9
4.04 113.5 10

4+8 16 Seraph Roeryoghurt medium fat Probiotic 1.5 4.3 5.3 4.36 114.7 6
4.40 112.4 7

5+9 17 Konings Biogarde medium fat Probiotic 1.5 4.4 4.5 4.26 112.4 >5min
4.40 112.6

5+9 18 Campina Magere yoghurt low fat Normal 0.0 4.7 4.0 4.22 112.9 9
4.22 118.5 8

5+9 19 Almhof Roeryoghurt Full fat Normal 3.5 4.4 5.3 4.33 113.9 6
4.29 115.9 7

5+9 20 Jumbo Griekse stijl Greece style Normal 0.2 7.5 5.5 4.15 135.5 > 5min
4.17 133.6