Table 3: Results of pH and acidity of three various forms in yogurt (Mean ± S).

Time of Measuring (Day)	Strain	Form of Experiment	pH	Acidity (˚D)
0	L. casei	Double-Coated	4.39±0.0	97.52±0.0
		Free-Coated	4.36±0.01	100.55±0.0
		Control Test	4.41±0.0	95.51±0.0
	L. bulgaricus	Double-Coated	4.52±0.0	84.49±0.0
		Free-Coated	4.50±0.01	84.54±0.0
		Control Test	4.55±0.01	79.52±0.0
8	L. casei	Double-Coated	4.29±00	105.37±0.0
		Free-Coated	4.18±0.0	116.25±0.0
		Control Test	4.32±0.1	102.20±0.10
	L. bulgaricus	Double-Coated	4.45±0.0	89.44±0.0
		Free-Coated	4.46±0.01	88.51±0.0
		Control Test	4.46±0.1	88.52±0.10
16	L. casei	Double-Coated	4.10±0.01	124.40±0.01
		Free-Coated	4.09±0.01	125.41±0.01
		Control Test	4.12±0.0	122.40±0.0
	L. bulgaricus	Double-Coated	4.31±0.0	103.38±0.01
		Free-Coated	4.37±0.1	97.35±0.10
		Control Test	4.35±0.0	99.38±0.0
24	L. casei	Double-Coated	3.99±0.0	135.35±0.0
		Free-Coated	4.01±0.0	133.41±0.0
		Control Test	4.02±0.0	132.47±0.0
	L. bulgaricus	Double-Coated	4.20±0.01	114.29±0.10
		Free-Coated	4.24±0.1	110.30±0.10
		Control Test	4.22±0.0	112.35±0.0
32	L. casei	Double-Coated	3.95±0.1	139.42±0.10
		Free-Coated	3.94±0.01	140.45±0.0
		Control Test	3.96±0.1	138.51±0.10
	L. bulgaricus	Double-Coated	4.16±0.01	118.55±0.0
		Free-Coated	4.20±0.01	114.60±0.0
		Control Test	4.18±0.0	116.64±0.0