. 2013 Jan 6;51(12):3767–3775. doi: 10.1007/s13197-012-0916-4

Table 3.

Physico-chemical changes in Cheddar cheese during storage in various packaging materials

Sample	Soluble nitrogen (mg of N₂/100 g)			Thiobarbituric acid			Titratable acidity, % lactic acid
Sample	10 days	20 days	30 days	10 days	20 days	30 days	10 days	20 days	30 days
Initial value	–125.7 ± 0.67–			–0.01 ± 0.001–			–1.03 ± 0.002–
Control	131.3 ± 0.69^Xa	142.1 ± 1.39^Ya	151.2 ± 0.68^Za	0.01 ± 0.001^Xa	0.035 ± 0.001^Yb	0.05 ± 0.001^Zb	1.07 ± 0.001^Xab	1.08 ± 0.001^Yab	1.09 ± 0.001^Zab
C:G (1:0.25)	130.2 ± 0.73^Xa	142.1 ± 0.66^Ya	151.1 ± 1.44^Za	0.01 ± 0.001^Xa	0.02 ± 0.002^Ya	0.04 ± 0.002^Za	1.05 ± 0.001^Xa	1.07 ± 0.002^Ya	1.08 ± 0.001^Za
C:S (1:1)	130.1 ± 0.68^Xa	142.1 ± 0.74^Ya	151.1 ± 0.69^Za	0.01 ± 0.001^Xa	0.02 ± 0.001^Ya	0.03 ± 0.001^Za	1.05 ± 0.001^Xa	1.07 ± 0.001^Ya	1.08 ± 0.001^Za
WPC:G (1:0.25)	130.2 ± 0.70^Xa	141.1 ± 0.69^Ya	151.2 ± 1.38^Za	0.01 ± 0.002^Xa	0.02 ± 0.001^Ya	0.04 ± 0.045^Za	1.05 ± 0.002^Xa	1.07 ± 0.001^Ya	1.08 ± 0.001^Za
WPC:S (1:1)	130.2 ± 0.69^Xa	142.0 ± 0.67^Ya	151.2 ± 0.72^Za	0.01 ± 0.001^Xa	0.02 ± 0.004^Ya	0.04 ± 0.001^Za	1.05 ± 0.001^Xa	1.07 ± 0.001^Ya	1.08 ± 0.001^Za

Refer Table 1 for abbreviations

Each observation was a mean ± S.D. of three determinations

^*For each parameter, means with same capital letters within a row are not significantly different (p > 0.05) by storage period and same small letters within a column are not significantly different (p > 0.05) by packaging material using Duncan’s multiple range test