Table 4 Biochemical changes of probiotic and non-probiotic yoghurt made from ewes' milk fed a diet supplemented with Spirulina platensis or fish oil during storage at 5±2 °C for 15 days

 C

4.58^Ae ±0.05

4.35^Af±0.04

4.27^Af±0.11

4.30^Af±0.08

 SP

4.56^ABe±0.06

4.34^Af±0.10

4.31^Af±0.10

4.28^Af±0.09

 FO

4.44^Be ±0.04

4.29^Af±0.02

4.26^Af±0.08

4.24^Af±0.02

 PC

4.52^Ae ±0.07

4.28^Af±0.03

4.25^Af±0.05

4.29^Af±0.07

 PSP

4.47^ABe±0.11

4.26^Af±0.03

4.23^Af±0.02

4.32^Af±0.06

 PFO

4.39^Ae ±0.09

4.24^Af±0.02

4.22^Af±0.03

4.30^Af±0.04

 C

8.74^B±0.31

8.77^B ±0.43

9.05^B ±0.29

9.69^B±0.43

 SP

9.63^AB±0.09

9.68^AB±0.08

10.03^AB±0.50

10.71^B±0.28

 FO

10.06^AB±0.31

10.1^AB±0.33

10.45^AB±0.75

11.48^AB±0.24

 PC

9.85^AB±0.29

9.87^AB±0.03

10.19^AB±0.86

10.94^AB±0.57

 PSP

10.65^AB±0.36

10.66^AB±0.51

10.99^AB±0.28

11.81^A±0.68

 PFO

11.19^A±0.36

11.24^A ±0.61

11.56^Aa ±0.86

12.52^A±0.14

 C

39.91^Ce±2.05

37.92^Ce±2.21

33.92^Ce±1.98

16.96^Cf±3.35

 SP

129.31^Ae±5.65

122.34^Ae±4.17

111.44^Af±3.22

66.87^Ag±6.43

 FO

90.47^Be±5.60

85.94^Be±3.94

70.56^Bf±2.28

42.34^Bg±3.67

 PC

46.67^Ce±4.33

44.33^Ce±2.16

39.67^Ce±3.83

19.83^Cf±2.91

 PSP

144.15^Ae±4.57

136.94^Ae±3.47

115.32^Af±7.66

69.19^Ag±7.51

 PFO

135.55^Ae±7.67

128.77^Ae±4.38

105.73^Af±3.65

63.44^Ag±5.74