Table 1.
The physical and chemical properties of ricotta at 0 (T0) and 5 (T5) days of ripening were obtained from the milk of goat breeds: Teramana and Saanen.
| T0 | T5 | p-Value | ||||||
|---|---|---|---|---|---|---|---|---|
| Teramana | Saanen | Teramana | Saanen | SEM | R | T | R × T | |
| Chemical composition (%) | ||||||||
| Dry Matter (DM) | 35.23 b | 29.36 d | 38.35 a | 31.39 c | 0.47 | 0.001 | 0.001 | ns |
| Total lipids | 27.96 b | 19.37 c | 33.47 a | 20.06 c | 2.13 | 0.001 | 0.05 | ns |
| Color | ||||||||
| L* | 94.90 a | 94.97a | 94.84 a | 93.69 b | 0.21 | ns | 0.01 | ns |
| b* | 5.67 b | 5.69 b | 5.74 b | 6.57 a | 0.04 | ns | 0.001 | ns |
| YI | 8.54 b | 8.56 b | 8.64 b | 10.03 a | 0.12 | ns | 0.001 | ns |
| ΔE | 0.42 | 1.42 | ||||||
All data are reported as least square means. L*: lightness; b*: yellow/blue chromaticity; YI: 142.86. (b*/L*). Humidity is reported on a dry matter basis (DM). Different letters in the same row indicate significant differences. SEM: pooled standard error of the mean. R: breed; T: conservation; ns: not significant.