Expt no. Acidity (%) TS (%) Syneresis (%) Sensory
1 0.79 13.92 22.92 7.25
2 0.76 14.86 21.22 7.05
3 0.69 14.95 21.23 7.35
4 0.67 14.98 22.43 6.45
5 0.75 14.02 22.10 7.25
6 0.79 14.73 23.66 7.15
7 0.70 14.44 16.63 8.55
8 0.69 14.79 15.35 8.65
9 0.79 14.28 13.41 7.95
10 0.83 14.57 14.09 8.25
11 0.84 14.39 18.57 7.55
12 0.82 14.36 19.94 6.75
13 0.77 13.47 24.96 7.05
14 0.82 13.72 24.24 6.85
15 0.81 13.16 22.39 6.95
16 0.80 13.74 22.84 6.85
17 0.75 14.79 25.20 6.95
18 0.78 14.54 24.12 6.75
19 0.83 13.54 29.55 6.15
20 0.77 14.81 26.41 6.95
21 0.75 14.48 13.58 8.85
22 0.75 13.83 17.05 7.95
23 0.67 14.42 16.98 8.25
24 0.85 13.46 14.34 7.05
25 0.76 14.52 19.93 8.05
26 0.78 14.74 20.02 8.05
27 0.74 14.69 20.82 7.95
28 0.76 14.82 20.16 8.35
29 0.75 14.71 21.98 7.35
30 0.76 14.24 22.42 7.15
31 0.79 14.62 20.13 7.25
Table 3: Effect of culture addition on the physicochemical properties of MSFPY.