Table 2. pH of processed butter with natural spices

Traits	Con	Coriander		Dill		Rosemary
		C5	C10	D5	D10	R5	R10
pH	5.84±0.12a	5.67±0.02a	5.30±0.10b	4.71±0.18c	3.98±0.26d	5.33±0.09b	5.36±0.01b

All values are mean±SD.
Mean in the same row with different letters are significantly different (p<0.05).
Con: natural butter; C: butter with coriander; D: butter with dill; R: butter with rosemary.