In allsamples, higher 2,2’-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) than 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity was established, while bothactivities slightly decreased after the second week of storage.
The differences in colour, flavour and consistency were observed among the three groups of fermented dairy productsafter 14 days of storage.