Table 1. Comparison of pH of market milk, yoghurt, and Kefir supplemented with different concentrations (0%, 0.5%, 1.0%, 1.5%, and 2.0%) of propolis

	Add different concentrations of propolis to the sample
	0 % as Control	0.5%	1.0%	1.5%	2.0%
Market milk	6.68±0.02^a	6.68±0.06^a	6.63±0.05^a	6.52±0.06^b	6.51±0.05^b
Yoghurt	3.83±0.01^a	3.88±0.08^a	3.87±0.06^a	3.83±0.03^a	3.82±0.01^a
Kefir	3.74±0.06^a	3.71±0.01^a	3.75±0.06^a	3.70±0.02^a	3.71±0.02^a

All values are means±SD.
The values with different superscript letters in a row are significantly different (p<0.05).