Table 3 Syneresis of yogurt samples during storage at 4 °C

56.56 ± 0.13^B,a

55.52 ± 0.22^B,a

57.24 ± 0.06^A,a

47.10 ± 0.14^B,bc

52.60 ± 2.54^A,ab

50.00 ± 0.84^AB,ab

54.84 ± 0.19^A,b

52.74 ± 0.29^A,b

54.96 ± 0.21^A,b

43.00 ± 1.98^B,c

47.40 ± 0.56^A,b

46.80 ± 3.96^AB,b

51.70 ± 0.14^B,d

50.04 ± 0.30^B,c

52.30 ± 0.19^A,c

53.70 ± 1.55^A,a

53.10 ± 3.25^AB,ab

50.20 ± 3.96^B,ab

52.92 ± 0.20^A,c

52.01 ± 0.45^A,b

52.05 ± 0.23^A,c

53.30 ± 1.83^B,a

55.60 ± 2.54^A,ab

54.10 ± 5.51^AB,ab

49.54 ± 0.16^B,e

48.07 ± 0.21^B,d

51.50 ± 0.14^A,d

52.40 ± 1.41^AB,ab

55.50 ± 1.83^A,ab

51.50 ± 1.55^B,ab

46.52 ± 0.14^B,f

46.80 ± 0.34^B,e

49.00 ± 0.12^A,e

56.30 ± 0.99^B,a

62.80 ± 3.96^A,a

57.30 ± 2.40^AB,a