Table 4 Changes in sugar contents of Greek-style yogurt during fermentation (Unit: %)

Fermentation (h)	Treatment
	CON1)	MS2)	MST3)	MST704)
0	25.33±1.16Ab	25.00±1.00Aa	25.50±0.71Aa	24.33±0.53Aa
3	28.00±1.00Aa	26.33±1.53ABa	25.67±0.58Ba	25.67±0.58Ba
6	26.00±1.73Ab	25.33±1.16Aa	14.67±0.58Cb	19.67±2.31Bb
9	14.00±0.00Ac	14.00±0.00Ab	13.00±1.00Ac	13.33±0.58Ac
12	14.00±0.00Ac	13.67±0.58Ab	12.67±0.58ABc	13.33±0.58Bc

Values with different superscript in a column (^a~c) and raw (^A~C) 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