Fig. 4 | Scientific Reports

Fig. 4

From: Impact of thermal treatment on the quality, total antioxidant and antibacterial properties of fermented camel milk

Fig. 4

Apparent viscosity during 14 days of cold storage in fermented camel milk prepared from milk subjected to different thermal treatments (63 °C for 30 min, 72 °C for 15 s, 85 and 90 °C for 15 s and 30 min).

Data are presented as mean values ± standard deviation. Means with different small letters are significantly different at P < 0.05; mean values with different capital letters are significantly different at P < 0.05.

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