Table 2 Nutritional composition of Y lyophilized product.
Nutritional composition (g per 100 g of product) | Study 1 | Study 2 | Study 3 |
|---|---|---|---|
Fat | 12.3 | 13.1 | 13.2 |
Carbohydrate | 45.0 | 43.8 | 43.5 |
Protein | 31.3 | 31.2 | 31.7 |
Val. Cal. (Kcal) | 415.7 | 417.9 | 419.6 |
Fructose | <0.2 | <0.2 | <0.2 |
Glucose | 0.4 | <0.2 | <0.2 |
Lactose | 35.5 | 33.5 | 33.6 |
Maltose | <0.2 | <0.2 | <0.2 |
Sucrose | <0.2 | <0.2 | <0.2 |
Galactose | 4.4 | 5.4 | 4.6 |
Calcium | 1.2 | 1.2 | 1.1 |
Sodium | 0.4 | 0.4 | 0.3 |
Microbiological profile (log CFU per 100 g) | Study 1 | Study 2 | Study 3 |
|---|---|---|---|
L. bulgaricus CNCM I-1519 | 7.1 | 7.1 | 6.9 |
S. thermophilus CNCM I-1630 | 9.1 | 9.1 | 9.4 |
