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pH Dynamics in Different Milk Types During Fermentation

This supplementary figure showcases the shift in dissociated H+ concentration over fermentation time for buffalo milk, fortified bovine milk, and preacidified buffalo milk. Each data point represents the average of six replicates (n=6), with error bars indicating standard deviation.

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pH Dynamics in Different Milk Types During Fermentation

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  1. Supplementary Figure 1. Changes in the concentration of dissociated H+ as a function of fermentation time for buffalo milk (● ), fortified bovine milk () and preacidified buffalo milk (∆). Each data point is the average of six replicates (n=6) and error bars are the standard deviation of the mean.

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