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Bulletin of the National Research Centre
Fig. 3 | Bulletin of the National Research Centre

Fig. 3

From: Probiotic viability, pH and lactic acid concentration of opened commercial probiotic dairy drinks stored at different temperatures and durations

Fig. 3

Contents of D-lactic acid within the commercialised cultured milk. A–D represent the opened dairy probiotic beverages branded with Y, F, N and V, respectively. Different letters, or Roman numerals within the same period of storage across the distinct temperature indicated that there were significant differences (p ≤ 0.05). *, ** and *** refer to the significant difference of p ≤ 0.05, p ≤ 0.01 and p ≤ 0.001, respectively

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