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ijfs12054-sup-0001-FigureS1-S2.docWord document137K

Figure S1. Overall sensory quality of yoghurts, Values followed by the same letter in the same bars are not significantly different (LSD test, ≤ 0.05) without m-TG 37 °C; without m-TG 42 °C; with m-TG 37 °C; with m-TG 42 °C.

Figure S2. Scores (a) and loadings (b) of yogurt samples on the first and second principal component: (a) Samples: A – yoghurt 37 °C before storage without m-TG; B – yoghurt 42 °C before storage without m-TG; C – yoghurt 37 °C before storage with m-TG; D – yoghurt 42 °C before storage with m-TG; E – yoghurt 37 °C after storage without m-TG; F – yoghurt 42 °C after storage without m-TG; G – yoghurt 37 °C after storage with m-TG; H – yoghurt 42 °C after storage with m-TG; (b) Attributes: 1-yoghurt odour, 2-sour odour, 3-butter odour, 4-milk odour, 5-sweet odour, 6-yoghurt taste, 7-sour taste, 8-creamy taste, 9-aftertaste, 10-dense, 11-creamy, 12-smooth, 13-mouth-coating, 14-fatty.

ijfs12054-sup-0002-TableS1-S4.docWord document132K

Table S1. Sensory attributes, their definitions and references used in the descriptive analysis of yogurts

Table S2. Residual immunoreactivity of individual milk proteins of yoghurt samples

Table S3. Mean values of the intensity of sensory attributes in yogurt samples

Table S4. Principal component factor loadings from PCA of sensory scores (QDA) from yoghurts

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