Table 2.
Levels of soluble nitrogen fractions of Iranian UF White cheeses produced using different combinations of proteases from MR and CC [100% of MR + 0% of CC (C0), 75% of MR + 25% of CC (C25), 50% of MR + 50% of CC (C50), 25% of MR + 75% of CC (C75) and 0% of MR + 100% of CC (C100)] after 1, 30, 60 and 90 days of ripening
| Variablesa | Days | C0 | C25 | C50 | C75 | C100 | P treatment | P ripening |
|---|---|---|---|---|---|---|---|---|
| WSN, % of TN | 1 | 11.71 ± 0.21 | 11.49 ± 0.07 | 9.78 ± 0.25 | 9.56 ± 0.56 | 9.13 ± 0.53 | * | * |
| 30 | 11.90 ± 0.20 | 11.41 ± 0.31 | 11.07 ± 0.48 | 10.95 ± 0.51 | 9.71 ± 0.08 | * | ||
| 60 | 12.67 ± 0.76 | 12.22 ± 0.80 | 11.56 ± 0.61 | 11.25 ± 0.41 | 10.38 ± 0.17 | n.s. | ||
| 90 | 13.89 ± 0.63 | 12.42 ± 0.50 | 12.09 ± 0.20 | 11.95 ± 0.47 | 12.26 ± 0.62 | n.s. | ||
| TCA–SN, % of TN | 1 | 5.80 ± 0.43 | 6.49 ± 0.26 | 5.72 ± 0.14 | 6.17 ± 0.30 | 4.95 ± 0.45 | n.s. | ** |
| 30 | 8.14 ± 0.44 | 7.63 ± 0.11 | 5.82 ± 0.38 | 6.10 ± 0.38 | 5.36 ± 0.55 | * | ||
| 60 | 10.48 ± 1.30 | 10.15 ± 0.47 | 8.97 ± 0.67 | 8.76 ± 0.22 | 6.26 ± 0.80 | * | ||
| 90 | 13.12 ± 0.48 | 10.38 ± 0.11 | 9.05 ± 0.22 | 9.97 ± 0.93 | 8.99 ± 0.14 | ** |
Presented values are the means of two replicate trials
n.s. non-significant, WSN water-soluble nitrogen, TCA–SN 12% trichloroacetic acid-soluble nitrogen, TN total nitrogen
*P < 0.05; **P < 0.01