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. 2019 Mar 2;7(4):1466–1472. doi: 10.1002/fsn3.983

Table 2.

Interaction of formulation and thermal process on the pH variation of milk samples during storage time at refrigerated temperature

Formulation	Thermal process	Storage time (day)
Formulation	Thermal process	1	5	7	10
Control P	Pasteurization	6.93^k	6.83^kl	6.60^m	6.39ⁿ
Control s	Sterilization	6.87^kl	6.81^kl	6.68^ml	6.57^mn
S1P	Pasteurization	8.59^cde	8.43^efgh	8.29^hij	8.09^j
S1S	Sterilization	8.62^bcd	8.51^defg	8.37^ghi	8.19^ij
S2P	Pasteurization	8.75^ab	8.66^bc	8.40^fghi	8.20^ij
S2S	Sterilization	8.88^a	8.65^bc	8.54^cdef	8.32^ghi

P = pasteurized, S = sterilized, 1 = formulation 1 (14% egg white), 2 = formulation 2 (16% egg white).

The different letters indicate statistically significant in the column (p < 0.05).