Yoghurt

Storage periods	Fat (%)	SNF (%)	Protein (%)	Lactose (%)	Acidity (%)	pH	syneresis (%)
0	3.41 ^a ± 0.05	14.31 ^a ± 0.12	6.58 ^a ± 0.11	4.42 ^a ± 0.04	1.35 ^a ± 0.15	3.67 ^a ± 0.01	24.13 ^a ± 0.02
5	3.41 ^a ± 0.05	14.25 ^a ± 0.11	6.55 ^a ± 0.14	4.45 ^a ± 0.01	1.65^ab ± 0.12	3.51 ^a ± 0.11	24.05 ^a ± 0.03
10	3.42 ^a ± 0.02	14.15 ^a ± 0.14	6.48 ^a ± 0.12	4.35 ^a ± 0.01	1.72 ^b ± 0.02	3.42 ^b ± 0.02	24.52 ^b ± 0.04
15	3.38 ^a ± 0.09	14.12 ^a ± 0.12	6.40 ^a ± 0.12	4.38 ^a ± 0.02	1.78 ^b ± 0.02	3.15 ^c ± 0.05	24.65 ^b ± 0.02
20	3.37 ^a±0.04	14.08 ^a ± 0.11	6.45 ^a ± 0.15	4.42 ^a ± 0.03	2.10 ^c ± 0.05	2.20 ^d ± 0.11	25.65 ^c ± 0.01
F value	0.16^NS	1.21 ^NS	1.52 ^NS	2.5 ^NS	12.50 ^**	15.16 ^**	12.82^**

Table 5: Physico-Chemical Properties of Yoghurt with Soy Milk And Mango Pulp In Storage Periods^*.