Table 2.

Chemical compositions of nine pasteurized milk formulations

Treatment	% SMP	% MLT	% RM	pH	% Fat	% SNF	% Lactose	% Protein	% TS	Color values
										L*	a*	b*
Raw milk	–	–	100.00	6.72 ± 0.01	3.35 ± 0.02	8.37 ± 0.01	5.38 ± 0.03	3.05 ± 0.09	11.72 ± 0.03	82.35 ± 0.19	− 4.47 ± 0.04	3.57 ± 0.02
1	2.00	2.00	93.80	6.85 ± 0.01cd	3.89 ± 0.08c	9.93 ± 0.07c	5.81 ± 0.02b	4.32 ± 0.03f	13.82 ± 0.15d	74.72 ± 028a	− 14.86 ± 0.38e	22.63 ± 0.30a
2	2.00	4.00	91.80	6.76 ± 0.03e	3.94 ± 0.12c	9.97 ± 0.11c	5.72 ± 0.04b	4.48 ± 0.04de	13.91 ± 0.08d	66.15 ± 0.59e	− 11.20 ± 0.33c	19.20 ± 0.32d
3	2.00	6.00	89.80	6.85 ± 0.02cd	4.01 ± 0.10c	9.85 ± 0.13c	5.96 ± 0.12a	4.35 ± 0.04ef	13.87 ± 0.13d	61.88 ± 0.18g	− 9.87 ± 0.24a	18.04 ± 0.23f
4	4.00	2.00	91.80	6.89 ± 0.02ab	4.19 ± 0.08b	10.33 ± 0.08b	5.81 ± 0.05b	4.50 ± 0.05d	14.52 ± 0.16c	73.05 ± 0.19b	− 14.45 ± 0.12d	22.36 ± 0.16ab
5	4.00	4.00	89.80	6.83 ± 0.02d	4.26 ± 0.07b	10.38 ± 0.09b	5.82 ± 0.02b	4.87 ± 0.03c	14.64 ± 0.16c	66.79 ± 0.07e	− 11.04 ± 0.04c	19.75 ± 0.03c
6	4.00	6.00	87.80	6.85 ± 0.01cd	4.31 ± 0.06b	10.47 ± 0.10b	5.95 ± 0.09a	4.76 ± 0.23c	14.78 ± 0.14c	64.37 ± 0.43f	− 9.77 ± 0.04a	18.77 ± 0.76e
7	6.00	2.00	89.80	6.91 ± 0.02a	4.53 ± 0.08a	11.52 ± 0.07a	6.07 ± 0.07a	5.27 ± 0.06b	16.04 ± 0.15b	72.09 ± 0.13c	− 14.10 ± 0.23d	22.01 ± 0.28b
8	6.00	4.00	87.80	6.90 ± 0.02a	4.60 ± 0.08a	11.64 ± 0.02a	5.98 ± 0.05a	5.49 ± 0.04a	16.24 ± 0.10ab	69.14 ± 0.58d	− 10.41 ± 0.19b	19.65 ± 0.34c
9	6.00	6.00	85.80	6.87 ± 0.02bc	4.64 ± 0.09a	11.67 ± 0.12a	6.00 ± 0.08a	5.59 ± 0.02a	16.31 ± 0.20a	65.04 ± 0.64f	− 9.52 ± 0.09a	18.57 ± 0.18e

SMP refers to soymilk powder, MLT refers to mulberry leaf tea and RM refers to raw milk. SNF refers to solids not fat, TS refers to total solids, L* refers to light (+) and black (−), a* refers to red (+) and green (−), b* refers to yellow (+) and blue (−). Values within a column are expressed as mean  ±  standard deviation of triplicate experiments (n = 3) and different letters indicate significant difference (P < 0.05)