Table 1 Biochemical parameters of Bangladeshi yogurt of different brands and tastes.

Sweet Brand 1

SwV1

5.8^ab ± 0.16

2.52 ± 3.68

82.1^a ± 1.16

17.90^a ± 1.16

15.37^a ± 3.36

0.86 ± 0.23

Sweet Brand 2

SwV2

6.2^a ± 0.04

0.93 ± 0.30

78.88^b ± 0.38

21.11^b ± 0.38

20.18^b ± 0.58

0.93 ± 0.30

Sweet Brand 3

SwV3

6.32^a ± 0.17

0.9 ± 0.62

80.53^ab ± 0.84

19.47^ab ± 0.84

18.57^ab ± 1.13

1.13 ± 0.31

Sweet Brand 4

SwV4

6.28^a ± 0.01

0.8 ± 0.2

60.72 ± 0.80

39.29 ± 0.80

38.48 ± 0.74

0.80 ± 0.20

Sweet Brand 6

SwV5

6.33^a ± 0.13

2.32 ± 1.80

75.83 ± 0.73

24.17 ± 0.73

21.85^bc ± 1.07

0.80 ± 0.20

Sour Brand 2

SoV1

5.84^ab ± 0.11

1.41 ± 0.66

82.44^a ± 0.69

17.56^a ± 0.69

16.16^a ± 0.80

1.06 ± 0.30

Sour Brand 3

SoV2

5.71^ab ± 0.09

0.25 ± 0.05

87.59 ± 0.53

12.41 ± 0.53

12.16^a ± 0.51

1.06 ± 0.31

Sour Brand 4

SoV3

5.98^a ± 0.03

2.15 ± 1.91

79.17^b ± 0.49

20.82^b ± 0.49

18.67^ab ± 1.46

1.26 ± 0.31

Sour Brand 5

SoV4B

6.28^a ± 0.01

1.6 ± 0.2

84.74 ± 0.64

15.26 ± 0.64

13.66^a ± 0.53

1.13 ± 0.42

Sour Brand 7

SoV5

5.28 ± 0.25

2.19 ± 0.19

72.06 ± 0.82

27.94 ± 0.82

25.75^c ± 1.01

1.0 ± 0.20

Level of significance

***

NS

***

***

***

NS