Table 1. Effect of m-TGs and storage time on sensory properties of kefir samples

	Storage time	Treatments
		Control	MS	MS1	MS2	MS3	Means
Flavour	1	6.25±0.35b	5.91±0.12bC	7.75±0.35a	8.50±0.70a	8.50±0.70a	7.38±1.22
	10	6.50±0.70	6.80±0.28BC	8.25±1.06	8.50±0.70	9.00±1.41	7.81±1.24
	20	6.50±0.70b	7.50±0.70bAB	7.50±0.70b	9.50±0.70a	9.50±0.70a	8.10±0.37
	30	7.00±1.41	8.50±0.70A	9.50±0.70	9.00±0.00	9.50±0.70	8.70±1.15
	Means	6.56±0.72	7.17±1.08	8.25±1.00	8.87±0.64	9.12±0.83
Odour	1	7.50±0.70	7.00±0.00	8.00±0.00	9.50±0.70	9.00±1.41	8.20±1.11
	10	7.50±0.70	8.00±0.00	7.50±0.70	8.00±1.41	9.00±1.41	8.00±0.94
	20	7.50±0.70	7.50±0.70	8.50±0.70	9.00±1.41	9.00±1.41	8.30±1.05
	30	7.15±0.70	9.00±1.41	9.00±1.41	8.50±0.70	9.50±0.70	8.70±1.05
	Means	7.50±0.53	7.87±0.99	8.25±0.88	8.75±1.03	9.12±0.99
Body and texture	1	6.50±0.70	7.00±1.41	9.00±1.41	9.00±1.41	9.50±0.70	8.20±1.42
	10	6.50±0.70	8.00±1.41	8.00±1.41	9.00±1.41	9.50±0.70	8.30±1.39
	20	7.50±0.70	9.00±1.41	9.00±1.41	9.00±1.41	9.50±1.41	8.80±1.41
	30	6.50±0.70	8.00±1.41	9.00±1.41	9.00±1.41	9.00±1.41	8.37±1.13
	Means	6.75±0.70	8.00±1.30	8.75±1.16	9.00±0.16	9.37±0.74
Overall acceptability	1	6.75±0.35bc	6.63±0.51c	8.24±0.58ab	9.33±0.46a	8.99±0.94a	7.99±1.21
	10	6.83±0.70	7.60±0.56	7.91±1.06	8.49±1.18	9.16±1.28	8.00±1.10
	20	6.83±0.70	7.66±0.94	8.30±0.94	9.16±1.18	9.16±1.18	8.23±1.20
	30	7.33±0.94	8.83±1.17	9.16±1.18	8.83±0.70	9.50±0.70	8.75±1.06
	Means	6.93±0.60	7.68±1.04	8.41±0.88	8.95±0.78	9.20±0.79