Table 5 Acidifying activity (pH and lactic acid) and viable count (means log CFU mL⁻¹ ± standard deviation) of Lactobacillus paracasei FS103 in the sheep and cow milks during fermentation at 35 °C

Sheep milk

6.55 ± 0.03^a

6.44 ± 0.45^a

5.15 ± 0.22^a

4.49 ± 0.14^a

0.19 ± 0.12^a

0.23 ± 0.01^a

0.29 ± 0.08^a

0.68 ± 0.07^b

6.24 ± 0.05^a

7.86 ± 0.20^b

9.47 ± 0.06^b

9.71 ± 0.12^a

Cow milk

6.62 ± 0.10^a

6.50 ± 0.32^a

5.71 ± 0.18^a

4.92 ± 0.10^b

0.17 ± 0.09^a

0.20 ± 0.04^a

0.23 ± 0.03^a

0.46 ± 0.03^a

6.81 ± 0.07^b

7.00 ± 0.14^a

8.62 ± 0.23^a

9.51 ± 0.09^a