Table 2.
Physico-chemical properties of Domiati soft cheese supplemented with different concentrations of cold pressed BCSO.
| Treatment | Moisture (%) |
Fat (%) |
Total Protein (%) |
Acidity (%) |
Yield (%) |
Curd tension (mg/100 mg) |
||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Fresh | 15 days | 30 days | Fresh | 15 days | 30 days | Fresh | 15 days | 30 days | Fresh | 15 days | 30 days | Fresh | 15 days | 30 days | Fresh | 15 days | 30 days | |
| Control | 61.13 | 58.43 | 55.29 | 17.55 | 19.85 | 21.90 | 15.63 | 15.00 | 14.04 | 0.54 | 0.58 | 0.72 | 30.13 | 27.31 | 25.65 | 32.60 | 34.4 | 35.5 |
| 0.1% Oil | 61.31 | 58.48 | 55.41 | 17.62 | 20.00 | 21.62 | 15.50 | 14.93 | 13.91 | 0.52 | 0.56 | 0.68 | 27.41 | 24.51 | 23.32 | 32.50 | 33.1 | 33.9 |
| 0.2% Oil | 61.42 | 58.61 | 55.50 | 17.70 | 20.50 | 22.20 | 15.38 | 14.80 | 13.78 | 0.50 | 0.53 | 0.66 | 27.41 | 24.43 | 22.93 | 32.10 | 32.4 | 33.3 |
| LSD | 0.7421 | 0.6939 | 0.8796 | 0.09102 | 0.0987 | 0.0292 | 0.0436 | 0.0014 | 0.0514 | 0.1979 | 0.0216 | 0.0867 | 0.1022 | 0.712 | 0.8535 | 0.0484 | <.0001 | <.0001 |