Table 6 Changes in quality of Greek-style yogurt during storage at 4℃

Treatment		Storage (d)
Treatment		0	5	10	15
pH	CON¹⁾	4.79±0.01^Aa	4.73±0.02^Ab	4.57±0.01^Ac	4.56±0.00^Ac
	MS²⁾	4.76±0.01^Ba	4.71±0.00^Ab	4.52±0.01^Bc	4.47±0.00^Bd
	MST³⁾	4.62±0.02^Da	4.53±0.01^Cb	4.37±0.02^Cc	4.38±0.01^Dc
	MST70⁴⁾	4.65±0.01^Ca	4.55±0.01^Bb	4.38±0.02^Cc	4.39±0.00^Cc
TA⁵⁾(%)	CON	1.31±0.02^Cb	1.35±0.05^Cb	1.49±0.02^Ba	1.46±0.05^Ca
	MS	1.31±0.01^Cc	1.31±0.02^Cc	1.45±0.01^Cb	1.54±0.01^Ba
	MST	1.49±0.01^Ab	1.50±0.02^Ab	1.63±0.01^Aa	1.62±0.05^Aa
	MST70	1.43±0.01^Bb	1.44±0.01Bb	1.62±0.00^Aa	1.62±0.01^Aa
Brix (%)	CON	14.67±0.58^Aab	14.67±0.58^Aab	14.33±0.58^Ab	16.00±1.00^Aa
	MS	14.00±1.00^Aa	14.00±0.00^Aa	13.67±0.58^Aa	15.00±1.00^ABa
	MST	13.33±1.53^Aa	14.00±1.00^Aa	14.00±1.00^Aa	14.33±0.58^Ba
	MST70	13.33±1.16^Aa	14.33±0.58^Aa	14.00±0.00^Aa	14.33±0.58^Ba

Values with different superscript in a column (^A~C) 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
⁵⁾Titratable acidity