Table 1: Effect of adding different types of sweeteners on physiochemical composition of Rayeb milk.

Properties	Treatments	Storage period (days)			Means
Properties	Treatments	Fresh	7	14
Acidity %	A B C D E F G	0.70 0.75 0.73 0.76 0.78 0.75 0.74	0.90 0.94 0.94 0.98 1.03 0.94 0.94	1.04 1.10 1.11 1.17 1.20 1.10 1.09	0.88^b 0.93^ab 0.93^ab 0.97^a 1.00^a 0.93^ab 0.92^ab
Acidity %	Means	0.74^C	0.95^B	1.11^A
pH values	A B C D E F G	4.86 4.73 4.78 4.72 4.71 4.74 4.76	4.70 4.61 4.62 4.58 4.50 4.63 4.62	4.59 4.42 4.40 4.37 4.33 4.43 4.43	4.72^a 4.59^ab 4.60^ab 4.56^b 4.51^b 4.60^ab 4.60^ab
pH values	Means	4.76^A	4.61^B	4.42^C
E_h mV	A B C D E F G	151 161 157 164 166 161 159	171 184 185 187 195 185 185	188 202 205 216 221 202 201	170.00^d 182.33^c 182.33^c 189.00^b 194.00^a 182.66^c 181.67^c
E_h mV	Means	159.9^C	184.6^B	205^A
TS %	A B C D E F G	13.38 11.77 12.23 16.54 16.24 13.34 13.27	13.41 11.80 12.21 16.50 16.27 13.40 13.29	13.40 11.79 12.24 16.52 16.23 13.41 13.30	13.39^b 12.73^c 12.23^c 16.52^a 16.25^a 13.38^b 13.29^b
TS %	Means	13.82^A	13.84^A	13.84^A

^abcde Letters indicate significant differences between Rayeb milk treatments.

^ABCDLetters indicate significant differences between storage times.