Fig. 6From: Physicochemical, antioxidant and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop pureeEffect process treatments on lactic acid bacteria, total mould and total yeast counts of the yoghurt samples. Note: Treatments: A is 80 °C PT, 0% SSP, No CP and 7 days SD; B is 80 °C PT, 25% SSP, sodium benzoate CP and 14 days SD; C is 80 °C PT, 50% SSP, potassium sorbate CP and 28 days SD; D is 90 °C PT, 0% SSP, sodium benzoate CP and 28 days SD; E is 90 °C PT, 25% SSP, potassium sorbate CP and 7 days SD; F is 90 °C PT, 50% SSP, No CP and 14 days SD; G is 100 °C PT, 0% SSP, potassium sorbate CP and 14 days SD; H is 100 °C PT, 25% SSP, No CP and 28 days SD; I is 100 °C PT, 50% SSP, sodium benzoate CP and 7 days SDBack to article page