Table 2. pH and titratable acidity during the storage of yogurt added with green olive

	Storage period (d)	GY0	GY1	GY3	GY5
pH	1	4.55±0.02^Aa	4.53±0.02^Aa	4.45±0.02^Ab	4.44±0.01^Ab
	5	4.41±0.04^bB	4.44±0.02^Bab	4.47±0.01^Aa	4.46±0.02^Aa
	10	4.36±0.02^Cb	4.39±0.03^Cb	4.39±0.03^Bb	4.44±0.02^Aa
	15	4.37±0.01^BCb	4.36±0.02^Cb	4.37±0.02^Bb	4.46±0.02^Aa

Titratable acidity	1	0.94±0.01^Da	0.92±0.00^Cb	0.93±0.00^Db	0.93±0.01^Db
	5	1.03±0.01^Ca	1.01±0.01^Bb	1.02±0.01^Cb	1.03±0.01^Ca
	10	1.08±0.01^Ba	1.06±0.01^Ab	1.07±0.01^Bb	1.08±0.01^Bab
	15	1.13±0.00^Ab	1.07±0.00^Ad	1.10±0.00^Ac	1.14±0.01^Aa