. 2023 Jul 11;60(10):2670–2680. doi: 10.1007/s13197-023-05791-3

Table 1.

Chemical properties of Beyaz cheeses during 60 days of ripening

	Day	C	YL	DH	KL
pH value	1	4.99 ± 0.040^DEF	5.23 ± 0.015^BC	5.19 ± 0.115^BCD	5.18 ± 0.010^CD
	30	4.88 ± 0.020^EF	5.28 ± 0.020^BC	5.10 ± 0.010^CDE	5.31 ± 0.020^BC
	60	4.82 ± 0.010^F	5.41 ± 0.040^AB	5.20 ± 0.020^BCD	5.59 ± 0.035^A
Titratable acidity (%)	1	1.01 ± 0.023^EF	1.29 ± 0.035^D	1.72 ± 0.005^BC	1.89 ± 0.040^B
	30	1.56 ± 0.030^C	1.84 ± 0.068^B	2.14 ± 0.020^A	2.23 ± 0.020^A
	60	1.90 ± 0.020^B	0.90 ± 0.045^F	1.35 ± 0.055^D	1.20 ± 0.010^DE
Total solids (%)	1	42.65 ± 0.150^Ab	43.05 ± 0.180^B	43.58 ± 0.630^B	44.93 ± 0.535^B
	30	44.04 ± 0.160^a	45.50 ± 0.595	43.78 ± 0.115	45.62 ± 1.095
	60	45.14 ± 0.265^a	44.68 ± 0.330	44.77 ± 0.240	44.04 ± 0.175
Fat in total solids (%)	1	43.37 ± 1.020^Aab	44.14 ± 0.185^A	39.02 ± 0.565^B	38.94 ± 0.650^B
	30	44.71 ± 0.530^a	45.08 ± 1.690	39.97 ± 1.040	39.68 ± 0.140
	60	42.62 ± 0.395^b	46.15 ± 0.315	38.11 ± 0.620	36.71 ± 0.125
Salt (%)	1	3.01 ± 0.108^E	3.24 ± 0.043^D	3.36 ± 0.029^CD	3.56 ± 0.029^BC
	30	3.26 ± 0.069^D	3.50 ± 0.039^CD	3.49 ± 0.064^BC	3.69 ± 0.031^AB
	60	3.59 ± 0.022^BC	3.54 ± 0.058^BC	3.65 ± 0.044^AB	3.70 ± 0.026^A
Total protein (%)	1	15.22 ± 0.530^AB	14.35 ± 0.120^B	14.76 ± 0.140^AB	15.09 ± 0.025^A
	30	14.88 ± 0.355	14.54 ± 0.115	15.02 ± 0.130	15.31 ± 0.065
	60	14.76 ± 0.700	14.67 ± 0.015	15.20 ± 0.100	15.65 ± 0.170
Water-soluble-nitrogen (%)	1	1.65 ± 0.075^G	4.60 ± 0.025^E	5.65 ± 0.025^B	5.06 ± 0.010^CD
	30	1.86 ± 0.050^G	4.68 ± 0.060^E	5.70 ± 0.005^B	5.20 ± 0.030^C
	60	2.70 ± 0.115^F	4.845 ± 0.045^DE	6.37 ± 0.030^A	5.51 ± 0.030^B
Ripening index (%)	1	10.77 ± 0.085^H	32.02 ± 0.440^E	38.20 ± 0.195^B	33.54 ± 0.120^DE
	30	12.50 ± 0.040^G	32.20 ± 0.375^E	37.92 ± 0.295^B	33.98 ± 0.340^CD
	60	18.21 ± 0.030^F	33.04 ± 0.275^DE	41.91 ± 0.075^A	35.22 ± 0.575^C

C: Control cheese, YL: Cheese made with Yarrowia lipolytica, DH: made with Debaryomyces hansenii, KL: Cheese made with Kluyveromyces lactis. Different lowercase letters within the same column indicate significant differences during ripening (p < 0.05). Differences in values with detected interactions are shown with capital letters (P < 0.05)