Table 6 Sensory evaluation 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

8.77^Be±0.15

8.63^Aef±0.17

8.45^Ae±0.13

7.44^Ag±0.11

 SP

8.90^ABe±0.10

8.74^Aef±0.10

8.55^Ae±0.09

7.25^Ag±0.13

 FO

9.00^Ae±0.10

8.84^Ae±0.08

8.63^Af±0.08

7.62^Ag±0.10

 PC

8.93^ABe±0.06

8.77^Af±0.07

8.59^Ae±0.04

7.55^Ag±0.09

 PSP

8.87^ABe±0.06

8.75^Ae±0.05

8.53^Af±0.13

7.53^Ae±0.12

 PFO

8.77^Be±0.15

8.63^Aef±0.17

8.45^Af±0.13

7.44^Ag±0.11

 C

9.40^De±0.10

9.29^De±0.08

9.10^Df±0.10

8.20^Dg±0.10

 SP

9.60^BCe±0.10

9.45^BCe±0.10

9.21^BCf±0.11

8.25^BCg±0.05

 FO

9.70^ABe±0.10

9.52^BCf±0.08

9.32^ABg±0.07

8.36^ABh±0.05

 PC

9.50^CDe±0.10

9.39^CDf±0.10

9.20^BCf±0.10

8.31^BCg±0.09

 PSP

9.70^ABe±0.01

9.57^ABf±0.08

9.34^ABg±0.05

8.39^ABh±0.08

 PFO

9.82^Ae±0.03

9.67^Af±0.03

9.44^Ag±0.05

8.45^Ah±0.05

 C

9.40^De±0.10

9.29^De±0.08

9.10^Df±0.10

8.2^Dg±0.10

 SP

9.60^BCe±0.10

9.45^BCe±0.10

9.21^BCf±0.11

8.25^BCg±0.05

 FO

9.70^ABe±0.10

9.52^BCf±0.08

9.32^ABg±0.07

8.36^ABh±0.05

 PC

9.50^CDe±0.10

9.39^CDf±0.10

9.20^BCf±0.10

8.31^BCg±0.09

 PSP

9.70^ABe±0.01

9.57^ABf±0.08

9.34^ABf±0.05

8.39^ABg±0.08

 PFO

9.82^Ae±0.03

9.67^Af±0.03

9.44^Ag±0.05

8.45^Ah±0.05