## 3 Results and Discussion
### Changes in Acetaldehyde Content and Sensory Evaluation Results
As reported in the  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multicolumn{5}{c}{**Time of Storage (Days)**} \\ \cline{2-6}  & **1** & **7** & **14** & **21** & **28** \\ \hline \multicolumn{6}{c}{a\({}_{w}\) (-)} \\ W & 0.98 \(\pm\) 0.01 \({}^{\text{Aa}}\) & 0.98 \(\pm\) 0.00 \({}^{\text{ABa}}\) & 0.98 \(\pm\) 0.00 \({}^{\text{BCa}}\) & 0.97 \(\pm\) 0.00 \({}^{\text{Ca}}\) & 0.97 \(\pm\) 0.01 \({}^{\text{CDa}}\) \\ WMP & 0.97 \(\pm\) 0.00 \({}^{\text{Ab}}\) & 0.97 \(\pm\) 0.01 \({}^{\text{Ab}}\) & 0.97 \(\pm\) 0.01 \({}^{\text{Aa}}\) & 0.97 \(\pm\) 0.03 \({}^{\text{Bb}}\) & 0.96 \(\pm\) 0.00 \({}^{\text{Bb}}\) \\ WFG1 & 0.96 \(\pm\) 0.00 \({}^{\text{Ac}}\) & 0.96 \(\pm\) 0.01 \({}^{\text{Abc}}\) & 0.95 \(\pm\) 0.00 \({}^{\text{ABb}}\) & 0.95 \(\pm\) 0.02 \({}^{\text{BCc}}\) & 0.95 \(\pm\) 0.01 \({}^{\text{Cc}}\) \\ WFG2 & 0.96 \(\pm\) 0.03 \({}^{\text{Ac}}\) & 0.95 \(\pm\) 0.00 \({}^{\text{BCd}}\) & 0.95 \(\pm\) 0.00 \({}^{\text{BcD}}\) & 0.95 \(\pm\) 0.02 \({}^{\text{Be}}\) & 0.95 \(\pm\) 0.02 \({}^{\text{ACc}}\) \\ \multicolumn{6}{c}{Synneresis (\%)} \\ W & 94.83 \(\pm\) 0.30 \({}^{\text{Aa}}\) & 94.67 \(\pm\) 0.30 \({}^{\text{Aa}}\) & 95.47 \(\pm\) 0.50 \({}^{\text{Aa}}\) & 94.77 \(\pm\) 0.40 \({}^{\text{Aa}}\) & 94.30 \(\pm\) 1.10 \({}^{\text{Aa}}\) \\ WMP & 74.50 \(\pm\) 0.50 \({}^{\text{Ab}}\) & 74.50 \(\pm\) 0.50 \({}^{\text{Ab}}\) & 74.67 \(\pm\) 2.10 \({}^{\text{Ab}}\) & 72.67 \(\pm\) 2.50 \({}^{\text{BcD}}\) & 73.99 \(\pm\) 1.60 \({}^{\text{ABb}}\) \\ WFG1 & 74.67 \(\pm\) 0.60 \({}^{\text{Ab}}\) & 74.70 \(\pm\) 0.30 \({}^{\text{Ab}}\) & 75.57 \(\pm\) 1.30 \({}^{\text{Ab}}\) & 74.83 \(\pm\) 0.20 \({}^{\text{Ac}}\) & 74.67 \(\pm\) 0.70 \({}^{\text{Ab}}\) \\ WFG2 & 67.00 \(\pm\) 1.00 \({}^{\text{Ac}}\) & 65.67 \(\pm\) 0.80 \({}^{\text{Ac}}\) & 65.03 \(\pm\) 0.30 \({}^{\text{Bb}}\) & 64.00 \(\pm\) 0.40 \({}^{\text{Cb}}\) & 61.82 \(\pm\) 1.50 \({}^{\text{Dc}}\) \\ W & 125.31 \(\pm\) 0.05 \({}^{\text{Aa}}\) & 122.30 \(\pm\) 0.03 \({}^{\text{Aa}}\) & 89.21 \(\pm\) 0.10 \({}^{\text{Ba}}\) & 41.48 \(\pm\) 0.03 \({}^{\text{Ca}}\) & 33.52 \(\pm\) 0.10 \({}^{\text{Da}}\) \\ WMP & 604.30 \(\pm\) 0.02 \({}^{\text{Ab}}\) & 749.52 \(\pm\) 0.02 \({}^{\text{Bb}}\) & 425.10 \(\pm\) 0.05 \({}^{\text{Cb}}\) & 159.32 \(\pm\) 0.02 \({}^{\text{Db}}\) & 89.30 \(\pm\) 0.12 \({}^{\text{Eb}}\) \\ WFG1 & 1038.22 \(\pm\) 0.10 \({}^{\text{Ac}}\) & 1012.32 \(\pm\) 0.01 \({}^{\text{Bc}}\) & 498.92 \(\pm\) 0.02 \({}^{\text{Cd}}\) & 975.13 \(\pm\) 0.02 \({}^{\text{Dc}}\) & 911.34 \(\pm\) 0.05 \({}^{\text{Ec}}\) \\ WFG2 & 1800.21 \(\pm\) 0.05 \({}^{\text{Ad}}\) & 1740.90 \(\pm\) 0.02 \({}^{\text{Bd}}\) & 1534.00 \(\pm\) 0.01 \({}^{\text{Ce}}\) & 1522.23 \(\pm\) 0.09 \({}^{\text{Dd}}\) & 1501.24 \(\pm\) 0.06 \({}^{\text{Ed}}\) \\ \multicolumn{6}{c}{D4\({}_{3}\) (\(\mu\)m)} \\ W & 279.48 \(\pm\) 1.14 \({}^{\text{Aa}}\) & 130.52 \(\pm\) 0.85 \({}^{\text{Ba}}\) & 124.63 \(\pm\) 0.36 \({}^{\text{Ca}}\) & 132.04 \(\pm\) 0.59 \({}^{\text{Da}}\) & 133.22 \(\pm\) 0.35 \({}^{\text{Ea}}\) \\ WMP & 261.44 \(\pm\) 1.12 \({}^{\text{Ab}}\) & 259.17 \(\pm\) 0.48 \({}^{\text{Bb}}\) & 262.24 \(\pm\) 0.79 \({}^{\text{Cb}}\) & 252.49 \(\pm\) 0.10 \({}^{\text{Db}}\) & 257.12 \(\pm\) 0.77 \({}^{\text{Bb}}\) \\ WFG1 & 110.48 \(\pm\) 0.46 \({}^{\text{Ac}}\) & 115.18 \(\pm\) 0.58 \({}^{\text{Bc}}\) & 114.16 \(\pm\) 0.41 \({}^{\text{Ce}}\) & 115.97 \(\pm\) 0.19 \({}^{\text{De}}\) & 116.79 \(\pm\) 0.39 \({}^{\text{Ec}}\) \\ WFG2 & 81.20 \(\pm\) 0.36 \({}^{\text{Ad}}\) & 70.76 \(\pm\) 0.30 \({}^{\text{D}}\) & 69.47 \(\pm\) 0.35 \({}^{\text{Cd}}\) & 68.  
literature, the acetaldehyde content in fermented milk varies, and in yogurt, it can be as high as 10 \(\div\) 15 mg/dm\({}^{3}\), and the threshold of its detectability by the human sense of smell is 0.415 mg/dm\({}^{3}\)[65]. The values determined are comparable with those reported for sour milk, keffi, quark or creme fraiche but lower than those reported for aryan or yogurt [65].