Table 2: Effect of adding different types of sweeteners on fat, TN, TP and TVFA contents of Rayeb milk.

Properties	Treatments	Storage period (days)			Means
Properties	Treatments	Fresh	7	14
Fat %	A B C D E F G	3.9 6.1 5.0 4.7 4.7 4.9 5.0	3.9 6.0 5.1 4.8 4.7 5.0 5.0	3.8 6.1 5.1 4.7 4.7 5.0 5.1	3.86^d 6.06^a 5.06^b 4.73^c 4.70^c 4.96^b 5.06^b
	Means	4.9^A	4.9^A	4.9^A
TN %	A B C D E F G	0.539 0.420 0.491 0.462 0.463 0.475 0.485	0.540 0.421 0.489 0.465 0.460 0.477 0.489	0.541 0.416 0.488 0.463 0.464 0.478 0.487	0.540^a 0.419^c 0.489^ab 0.463^b 0.462^b 0.477^ab 0.487^ab
TN %	Means	0.476^A	0.477^A	0.477^A
TP %	A B C D E F G	3.44 2.63 3.13 2.95 2.95 3.03 3.09	3.45 2.69 3.12 2.97 2.93 3.04 3.12	3.45 2.60 3.11 2.95 2.96 3.05 3.11	3.45^a 2.64^ab 3.12^a 2.96^ab 2.95^ab 3.04^a 3.11^a
TP %	Means	3.03^A	3.05^A	3.03^A
TVFA*	A B C D E F G	8.2 8.0 8.1 10.2 10.9 9.7 9.4	12.6 12.5 12.5 14.9 15.5 14.2 13.8	14.1 14.2 14.1 16.8 17.8 16.4 16.0	11.6^b 11.6^b 11.6^b 13.9^a 14.7^a 13.4^ab 13.1^ab
TVFA*	Means	9.2^C	13.7^B	15.6^A

^abcdeLetters indicate significant differences between Rayeb milk treatments.

^ABCDLetters indicate significant differences between storage times.

*expressed as ml 0.1 NaOH 100 g^-1 Rayeb milk.