. 2023 Sep 23;16(9):1991–2001. doi: 10.14202/vetworld.2023.1991-2001

Table-5.

pH values of produced Karish cheese with different treatments inoculated with Rhodotorula mucilaginosa (Mean ± SE).

Groups	0 day	3^rd day	6^th day	9^th day	12^th day	15^th day	18^th day	21^stday
CR	5 ± 0.02^Ad	4.8 ± 0^ABf	4.8 ± 0.03^ABf	4.7 ± 0.04^BCc	4.7 ± 0.04^BCc	4.6 ± 0.05^BCc	4.5 ± 0.08^Cbc	4.5 ± 0.02^Cbc
PR1	5.7 ± 0.07^Abc	5.4 ± 0.01^Bcd	5.3 ± 0.01^BCd	5.2 ± 0^CDb	5 ± 0.04^DEb	4.9 ± 0.03^Eb	4.7 ± 0.02^Fb	4.6 ± 0.01^Fab
PR2	5.9 ± 0.02^Ab	5.8 ± 0.01^ABb	5.7 ± 0^ABCb	5.7 ± 0.05^ABa	5.6 ± 0.02^BCa	5.5 ± 0.05^Ca	5 ± 0.03^Da	4.8 ± 0.04^Ea
CR1	5.7 ± 0.02^Ab	5.5 ± 0.04^ABc	5.5 ± 0.05^ABc	5.2 ± 0.01^BCb	5.1 ± 0.1^CDb	5.3 ± 0.02^BCa	5.1 ± 0.05^CDa	4.7 ± 0.1^Eab
CR2	6.2 ± 0.1^Aa	6.1 ± 0.06^Aa	6.2 ± 0.02^Aa	5.8 ± 0.04^Ba	5.6 ± 0.03^BCa	5.3 ± 0.02^Ca	5 ± 0.06^Da	4.8 ± 0.03^Da
NR1	5.1 ± 0.06^Ad	5.1 ± 0.05^ABe	4.9 ± 0.06^ABCef	4.8 ± 0^BCc	4.7 ± 0.03^CDc	4.6 ± 0.03^DEc	4.6 ± 0.03^DEb	4.5 ± 0.02^Ebc
NR2	5.2 ± 0.02^Ad	5.1 ± 0.06^ABe	5 ± 0.05^BCef	4.8 ± 0.03^CDc	4.8 ± 0.02^CDEbc	4.6 ± 0.04^DEFc	4.5 ± 0.05^EFbc	4.5 ± 0.04^Fbc
MR	5.3 ± 0.03^Acd	5.3 ± 0.04^Ade	5 ± 0.03^Be	4.8 ± 0.04^Cc	4.7 ± 0.02^Cc	4.4 ± 0.03^Dc	4.3 ± 0.03^Dc	4.3 ± 0.03^Dc

CR=Control Karish cheese with Rhodotorula; PR1=Karish cheese with 0.1% potassium sorbate; PR2=Karish cheese with 0.2% potassium sorbate; CR1=Karish cheese with 1% chitosan; CR2=Karish cheese with 2% chitosan; NR1=Karish cheese with 0.25% nano-chitosan; NR2=Karish cheese with 0.5% nano-chitosan; MR=Karish cheese with 0.1% potassium sorbate and 2% chitosan. Mean values with different lowercase letters superscripts within same column are significantly (p < 0.05) different. Mean values with different uppercase letters superscripts within same raw are significantly (p < 0.05) different. SE=Standard error.