. 2013 Sep 12;52(3):1372–1382. doi: 10.1007/s13197-013-1163-z

Table 1.

Effect of 5 °C storage time on physicochemical properties of low fat UF-Feta cheese fortified with fish oil (FO) or fish oil powder (FOP)

Physicochemical characteristics	Storage time (day)
	0		30		60
	FO	FOP	FO	FOP	FO	FOP
pH	4.68^a	4.62^b	4.47^d	4.54^c	4.47^d	4.48^d
MSNF¹	16.7^c	19.7^a	19.2^a	19.7^a	18.1^b	19.6^a
Fat	8.0^d	8.6^cd	8.7^bcd	9.0^bc	8.7^bcd	10.8^a
Protein	13.1^ab	12.5^bc	13.5^a	12.4^c	13.7^a	13.2^a
Texture hardness (N)	1.1^d	1.4^cd	2^ab	1.6^bcd	2^abc	1.8^abc
Panel Score²	6.16^bc	4.5^d	6.9^ab	5.26^cd	6.16^bc	4.81^d

Means within the same row that do not share a letter are significantly different (P < 0.05)

¹MSNF: Milk solids non fat

²Overall acceptability