Table 1.
Proximate analysis of Chihuahua cheese manufactured with raw milk in five different dairies.
| Cheese Factory | Moisture (%) | Fat (%) | Protein (%) | Ash (%) |
|---|---|---|---|---|
| A | 39.3 ± 1.5 ab | 22.2 ± 1.7 c | 27.2 ± 0.7 a | 4.2 ± 0.2 ab |
| B | 39.2 ± 1.2 ab | 40.1 ± 2.5 a | 25.6 ± 2.6 a | 3.7 ± 0.3 b |
| C | 37.6 ± 1.0 ab | 32.8 ± 2.6 b | 29.9 ± 2.5 a | 3.6 ± 0.2 b |
| D | 35.5 ± 1.3 b | 34.0 ± 2.1 b | 26.9 ± 0.9 a | 4.9 ± 0.4 a |
| E | 41.6 ± 3.0 a | 30.3 ± 1.6 b | 27.0 ± 0.7 a | 5.0 ± 0.3 a |
| Mexican Standard [18] | Max 45 | Min 28 | Min 23 |
Data are expressed as mean values ± standard deviation for each parameter considering cheese samples during the three sampling periods, each determination was done in triplicate. Means with different letter within each column are significantly different (p < 0.05) according to Tukey mean analysis.