Table 4. Residual αs- and β-casein of soft Xinotyri cheese made from raw (RMC) or pasteurized (PMC) milk during aerobic storage at 4 °C.
| t/day | Type of milk | w(residual αs-CN)/% | w(residual β-CN)/% |
|---|---|---|---|
| 1 | RMC PMC |
(100.0)aA (100.0)aA |
(100.0)aA (100.0)aA |
| 8 | RMC PMC |
(98.7±0.3)aAB (99.5±0.3)aAB |
(96.3±0.6)aB (96.9±1.8)aAB |
| 15 | RMC PMC |
(96.8±0.2)aAB (96.7±1.6)aB |
(92.0±1.8)aC (95.1±0.6)aBC |
| 30 | RMC PMC |
(92.5±0.7)aAB (95.6±0.9)aC |
(93.1±5.6)aD (91.3±0.2)aC |
| 60 | RMC PMC |
(90.4±0.1)bB (94.9±0.5)cC |
(86.5±1.3)aE (89.6±0.8)aC |
Results present mean values of six measurements (three cheese-makings and duplicate analyses)±standard error, expressed as a percentage of the αs- or β-casein content present in the fresh (day 1) cheese. Mean values of each parameter in the same column of the same day with different lower case letters (a-c) are significantly different (p<0.05). Mean values of each parameter in the same column of the same type of milk with different capital letters (A-E) are significantly different (p<0.05). CN=casein