Table 2 Change in pH of Greek-style yogurt during fermentation

Fermentation (h)	Treatment
Fermentation (h)	CON¹⁾	MS²⁾	MST³⁾	MST70⁴⁾
0	6.55±0.01^ABa	6.55±0.01^Aa	6.54±0.01^Ba	6.55±0.01^Aa
3	6.36±0.01^Cb	6.40±0.01^Bb	5.91±0.01^Db	6.47±0.01^Ab
6	5.16±0.01^Bc	5.19±0.01^Ac	4.85±0.01^Dc	5.01±0.01^Cc
9	4.85±0.01^Ad	4.80±0.02^Bd	4.64±0.01^Dd	4.67±0.01^Cd
12	4.85±0.01^Ae	4.65±0.01^Be	4.50±0.01^De	4.52±0.01^Ce

Values with different superscript in a column (^a~e) and raw (^A~D) are significant at p<0.05 by Duncan’s multiple range test.
¹⁾ Greek yogurt
²⁾ Greek yogurt added with sugar
³⁾ Greek yogurt added with hot water extracted stevia
⁴⁾ Greek yogurt added with 70% ethanol extracted stevia