Table 3 Change in titratable acidity of Greek-style yogurt during fermentation (Unit: %)

Fermentation(h) Treatment
CON1) MS2) MST3) MST704)
0 0.30±0.01Be 0.29±0.00Be 0.31±0.01Ae 0.31±0.01Ae
3 0.38±0.01Bd 0.36±0.00BCd 0.55±0.01Ad 0.35±0.00Cd
6 0.93±0.01Cc 0.92±0.02Cc 1.18±0.01Ac 1.09±0.01Bc
9 1.19±0.01Db 1.22±0.02Cb 1.39±0.02Ab 1.34±0.01Bb
12 1.30±0.01Ca 1.36±0.01Ba 1.54±0.01Aa 1.53±0.03Aa
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