Table 3. Viscosity and syneresis during the storage of yogurt added with green olive

	Storage period (d)	GY0	GY1	GY3	GY5
Viscosity	1	3490±336^Cc	5257±525^Ab	7957±784^Aa	8943±603^Aa
	5	5017±218^Ab	5380±735^Ab	7620±485^Aa	8063±31^Ba
	10	4593±304^ABa	4587±172^Aa	4755±448^Ba	4420±53^Ca
	15	4530±107^Ba	4535±197^Aa	4284±196^Ba	3875±260^Db

Syneresis	1	23.02±3.13^Db	25.55±5.15^Da	14.28±3.18^Dc	15.35±1.20^Dc
	5	35.88±4.00^Ca	34.08±2.98^Cb	23.69±3.59^Cc	24.21±3.48^Cc
	10	61.25±7.14^Bb	62.88±3.01^Ba	49.53±4.65^Bd	54.87±5.95^Bc
	15	70.79±6.85^Ab	69.16±4.00^Ab	67.65±3.00^Ac	69.82±4.37^Aab