Table 3.
Chemical characteristics of goats’ cheese produced by control (C) and treatment (T) groups of animals during three time points (1, 2 and 3) in experiment
| Treatment | Moisture (%) | Fat (%) | TP (%) | WSP (%) | p-value | |
|---|---|---|---|---|---|---|
| 1st cheese batch | C | 42.75 | 28.70 | 25.81 | 1.25 | ns |
| T | 46.14 | 24.75 | 27.01 | 1.70 | ns | |
| 2nd cheese batch | C | 42.24 | 27.10 | 23.61 | 1.88 | ns |
| T | 43.87 | 27.05 | 27.07 | 1.98 | ns | |
| 3rd cheese batch | C | 45.92 | 31.30 | 22.97 | 1.68 | ns |
| T | 45.89 | 27.70 | 25.20 | 1.78 | ns |
ns = Non significant. TP = Total protein. WSP = Water soluble protein.