| Starter culture | Sensory attributes | |||
| Color (9) | Taste (9) | Consistency (9) | Overall acceptability (9) | |
|
| Day 1 | |||
| Commercial starter culture + Lb. casei B-1922 | 8.2 ± 1.10aA | 7.0 ± 1.22aA | 7.0 ± 1.00aA | 7.2 ± 0.84aA |
| Commercial starter culture + Lb. paracasei B-4560 | 8.2 ± 1.10aA | 6.8 ± 1.10aA | 7.2 ± 1.30aA | 7.2 ± 1.09aA |
| Commercial starter culture + Lb. rhamnosus B-442 | 8.0 ± 1.41aA | 6.8 ± 0.84aA | 7.4 ± 0.89aA | 7.0 ± 1.00aA |
| Commercial starter culture + Lb. rhamnosus B-1445 | 8.0 ± 1.41aA | 7.4 ± 1.52aA | 7.4 ± 1.67aA | 7.4 ± 1.52aA |
|
| Day 7 | |||
| Commercial starter culture + Lb. casei B-1922 | 8.2 ± 0.50aA | 7.3 ± 0.50aA | 7.8 ± 0.96abA | 7.8 ± 0.96aA |
| Commercial starter culture + Lb. paracasei B-4560 | 8.5 ± 0.58aA | 7.0 ± 1.83aA | 7.0 ± 1.41bA | 7.5 ± 1.73aA |
| Commercial starter culture + Lb. rhamnosus B-442 | 7.8 ± 1.26aA | 6.8 ± 1.26aA | 7.3 ± 0.96abA | 6.8 ± 1.89aA |
| Commercial starter culture + Lb. rhamnosus B-1445 | 8.5 ± 0.58aA | 8.0 ± 1.15aA | 8.8 ± 0.50aA | 8.5 ± 1.00aA |
|
| Day 14 | |||
| Commercial starter culture + Lb. casei B-1922 | 8.5 ± 0.71aA | 6.0 ± 0.00bA | 6.0 ± 0.00bA | 6.5 ± 0.71bA |
| Commercial starter culture + Lb. paracasei B-4560 | 9.0 ± 0.00aA | 7.5 ± 0.71aA | 7.5 ± 0.71aA | 8.0 ± 0.00aA |
| Commercial starter culture + Lb. rhamnosus B-442 | 8.5 ± 0.71aA | 7.5 ± 0.71aA | 7.5 ± 0.71aA | 7.5 ± 0.71abA |
| Commercial starter culture + Lb. rhamnosus B-1445 | 9.0 ± 0.00aA | 8.0 ± 0.00aA | 8.0 ± 0.00aA | 8.0 ± 0.00aA |