. 2023 Jun 17;12(6):1293. doi: 10.3390/antiox12061293

Table 3.

Physicochemical and antioxidant traits of Tuma cheeses.

	Samples			SEM	p-Value
	CCP	ECPO100	ECPO200	SEM	p-Value
Cheese weight at 48 h, kg	2.93	3.52	3.61	2.244	0.2222
Cheese yield at 48 h, g/100 g	14.63	15.97	16.45	0.350	0.1206
Cheese yield at 48 h, g/100 g dry matter	8.65	9.02	9.34	0.208	0.1145
Dry matter (DM), %	59.16 ^a	56.52 ^b	56.79 ^b	0.608	<0.0001
Ash, % DM	6.54	6.81	6.53	0.414	0.8531
Protein, % DM	43.34	42.39	43.24	1.413	0.5178
Fat, % DM	45.92	45.65	42.20	4.846	0.8041
pH	5.52	5.23	5.21	0.260	0.6878
Water activity, a_w	0.971 ^b	0.979 ^ab	0.986 ^a	0.015	0.0267
Hardness, N/mm²	0.451 ^a	0.300 ^b	0.347 ^ab	0.041	0.0137
Lightness L*	83.27 ^b	86.91 ^a	86.12 ^a	1.0988	0.0005
Redness a*	−3.551 ^b	−3.161 ^a	−3.078 ^a	0.5096	0.0014
Yellowness b*	12.96 ^a	12.48 ^ab	11.94 ^b	1.4333	0.0111
TEAC, mmol/kg DM	55.51 ^b	68.26 ^b	98.25 ^a	4.763	0.0005
POV, mEq O₂/kg fat	2.39 ^b	3.14 ^a	2.81 ^ab	0.148	0.0089
TBARs, mg MDA/kg DM	0.066 ^c	0.109 ^b	0.172 ^a	0.006	<0.0001

Results indicate mean values of determinations carried out in duplicate for each of the two independent cheese making processes. Abbreviations: CCP, control cheese product inoculated with the milk starter cultures (MSC); ECPO100, experimental cheese product inoculated with MSC + 100 μL/L of oregano essential oils (OEOs); ECPO200, experimental cheese product inoculated with MSC + 200 μL/L of OEOs; SEM, standard error of the mean. On the row: ^a, ^b = p < 0.05.