Statistical analysis of lactic acid

Use test results are statistically more uniform variance (Miller, Freund &
Johnson, 1992) and Duncan and student test (Miller & Miller, 1993) 2.5
Cold storage conditions cell viability Calcium lactate viability of lactic acid in the storage temperature The 6 - 12C for each type of yogurt. Measurement sample in the normal operation of the production line of the end
End of the extraction. In the case of the set, twenty cup yogurt 200 grams were removed and stored in six degrees buffered lactic acid (10 cups) and 12C (1 - cup). Eating yogurt, 1L plastic bags, packing continuous storage (which 10 at each temperature). In the refrigerated group, S. thermophilus and L. delbrueckii subsp number of cells, skim milk agar bulgaricus and PH value is tested once every seven days. Bacterial population characteristics have been checked (IDF, 1988b). E.Bacteria, yeast and mold number tested once did 15 days. All these three will perform a In which a duplicate.