Table 8. Flavor scores of the fermented milk samples during storage (mean±SD)
| Sample | Composition (% emulsifier-wall material) | 1st day | 7th day | 14th day |
| Control | 0–0 | 4.0±0.00Aa | 4.0±0.0Aa | 4.0±0.0Aa |
| A | 2–20 | 3.0±0.0Ca | 3.0±0.0Ba | 2.8±0.447Ca |
| B | 2–25 | 3.2±0.447BCa | 3.2±0.447Ba | 3.0±0.0BCa |
| C | 4–20 | 3.4±0.548BCa | 3.2±0.447Ba | 3.0±0.0BCa |
| D | 4–25 | 3.6±0.548Ba | 3.4±0.548Ba | 3.2±0.447Ba |
Values in the same row shown with similar lowercase letters are not significantly different (p>0.05).
Values in the same column shown with similar capital letters are not significantly different (p>0.05).