. 2016 Aug 3;5(3):5502. doi: 10.4081/ijfs.2016.5502

Table 1.

Evolution of O₂, CO₂ and N₂ percentage (mean±standard deviation) in the headspace of ricotta fresca cheese manufactured in three cheese-making plants (three different batches).

Plant	O₂				CO₂				N₂
Plant	T₀	T₇	T₁₄	T₂₁	T₀	T₇	T₁₄	T₂₁	T₀	T₇	T₁₄	T₂₁
A	1.69±0.94^a	3.08±1.41^ab	3.82±2.54^b	2.10±0.39^a	10.96±0.93^a	3.38±1.85^b	3.00±1.18^b	3.18±1.11^b	87.35±1.02^a	93.55±1.29^bc	93.18±2.12^b	94.72±0.96^c
B	4.48±3.00^a	5.08±2.97^a	1.25±1.46^b	0.0±0.0^b	8.50±2.92^a	4.11±1.85^b	5.99±2.47^ab	8.12±3.49^a	87.02±2.58^a	90.81±2.70^b	92.76±2.10^b	91.88±3.59^b
C	1.38±05^a	1.57±0.24^a	0.02±0.03^b	0.04±0.12^b	0.00±0.00^a	0.18±0.27^a	0.59±0.55^a	1.87±1.45^b	98.62±0.57n^ab	98.25±0.22^a	99.39±0.55^b	98.09±1.40^a

The sampling times T₀ T₇, T₁₄ and T₂₁ refer to the days (0, 7, 14, and 21, respectively) elapsed during the shelf life.

^a-cMeans in the same row with different superscript letters are significantly different (P<0.05).