Fig. 3

Apparent viscosity and hardness of brown yoghurt made from buffalo milk fortified with probiotic bacteria during storage at 5 ± 1 °C for 21 days. T1, brown yoghurt fermented with starter culture; T2, brown yoghurt fermented with starter culture and B. bifidum; T3, brown yoghurt fermented with starter culture and L. rhamnosus; T4, brown yoghurt fermented with starter culture, L. rhamnosus and B. bifidum