Table 5.
Dry matter, pH, zinc and total lipid content of cheese.
| CTR | TRT | CTR | TRT | p-Value | RMSE | |||
|---|---|---|---|---|---|---|---|---|
| T0 | T30 | Z | T | Z × T | ||||
| Dry matter | 55.86 c | 55.49 b | 57.25 b | 59.19 a | 0.00 ** | 0.00 ** | 0.48 | 1.03 |
| pH | 4.85 a | 4.60 b | 4.24 c | 4.60 b | 0.00 * | 0.00 ** | 0.00 ** | 0.03 |
| aw | 0.99 a | 0.99 a | 0.98 a | 0.98 a | 0.7 | 0.65 | 0.49 | 0.01 |
| Zinc (mg/kg) | 23 ± 2 | 24.3 ± 1.1 | - | - | 0.46 | - | - | - |
| Total lipids content | 41.01 b | 39.96 b | 48.63 a | 45.58 ab | 0.30 | 0.00 * | 0.58 | 2.85 |
All values are reported as mean of 3 repetitions with standard deviation for zinc and root mean square error (RMSE) for dry matter, pH and total lipid content. Total lipid content is reported on base of dry matter. CTR: control cheese; TRT: experimental cheese; T0: time 0; T30: 30 days of ripening; (Z) zinc treatment, (T) time and (Z × T) time and zinc interaction. * p-value < 0.05; ** p-value < 0.001; different letters in the same row indicate statistically significant differences by interaction of Z × T.