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