Table 1.

Physico–chemical characteristics of milk used for Mozzarella processed cheese manufacture

Component, %	$\overline{\mathrm{X}}\pm \mathrm{SD}$
Fat	4.5 ± 0.07
Total solids	13.7 ± 0.03
Protein	3.8 ± 0.10
Casein	3.1 ± 0.01
Calcium	0.12 ± 0.01
Ash	0.70 ± 0.05
pH	6.8 ± 0.03
Acidity (as lactic acid)	0.13 ± 0.03

n = 6