TABLE 3.
Compositions of control and experimental cheeses after manufacture
| Cheesea | Chemical parameters (mean ± SD)b
|
||||
|---|---|---|---|---|---|
| Moisture content (%) | Total proteins (%) | Fat content (%) | Acidity (%) | pH | |
| NF | 37.72 ± 0.23b | 23.72 ± 0.52a | 32.25 ± 0.35a | 0.882 ± 0.031a | 5.2 ± 0.1a |
| LNF | 37.11 ± 0.43c | 23.48 ± 0.11a | 32.25 ± 0.35a | 0.882 ± 0.018a | 5.2 ± 0.1a |
| ISN | 37.72 ± 0.27b | 23.50 ± 0.05a | 31.75 ± 0.35a,b | 0.816 ± 0.010b,c | 5.2 ± 0.1a |
| LISN | 37.46 ± 0.31b,c | 23.47 ± 0.33a | 31.50 ± 0.10b | 0.812 ± 0.010c | 5.2 ± 0.1a |
| LLN | 39.19 ± 0.15a | 23.73 ± 0.37a | 32.40 ± 0.56a | 0.846 ± 0.014a,b | 5.2 ± 0.1a |
a
See Table 1.
b
Means within the same column without a common letter are significantly different (P < 0.05) by the PLSD test.