Changes in the Physicochemical Parameters of Yoghurts with Added Whey Protein in Relation to the Starter Bacteria Strains and Storage Time.

All three experimental factors were found to have a highly significant ( p ≤ 0.01) influence on the sensory features, except for the starter culture in relation to consistency and the amount of added WPC in relation to colour ( Figure 1 , Figure 2 and Figure 3 ).

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