Table 3.

Effect of acidulants on chemical composition of Mozzarella pre-cheese

Component, %	Citric acid	Acetic acid	Lactic acid	CD (5 %)
Moisture	48.1ab	47.0b	50.1a	1.998
Fat	27.8	28.1	28.6	NS
Fat on dry basis	53.7b	53.1b	57.2a	1.999
Protein	20.9ab	21.2a	17.9b	2.903
Protein on dry basis	40.3a	40.1a	35.9b	1.998
Moisture in non-fat substances	66.7b	65.4b	70.1a	1.998
Moisture: protein (ratio)	2.3	2.2	2.8	NS
Ash	1.9	2.0	1.9	NS
Acidity (as lactic acid)	0.48	0.48	0.48	NS

Values with different superscripts (a, b and c) in a row differ significantly

n = 3, CD critical difference

NS non-significant