. 2019 Feb 28;39(1):23–34. doi: 10.5851/kosfa.2018.e60

Table 1. Chemical composition of white-brined cheese emulsions.

Samples	MWP based on DM (%)	DM (%)	Fat (%)	Ash (%)	Protein (%)	Acidity (% lactic acid)	pH
FF 25	-	27.16±0.09^B	14.2±0.28^A	3.42±0.12^B	8.67±0.30^D	1.51±0.02^C	5.04±0.01^C
RF 25	-	27.90±0.06^a^A	6.80±0.14^a^B	3.87±0.03^b^A	16.25±0.36^a^A	1.80±0.01^a^A	5.16±0.03^a^B
	5	27.79±0.03^b	6.60±0.13^ab	3.90±0.02^ab	16.07±0.48^a	1.71±0.05^b	5.17±0.02^a
	10	27.72±0.03^b	6.30±0.14^b	3.93±0.05^ab	15.96±0.35^a	1.57±0.03^c	5.18±0.04^a
	15	27.60±0.04^c	5.95±0.07^c	3.94±0.05^ab	15.73±0.28^a	1.56±0.01^c	5.20±0.03^a
	20	27.53±0.03^c	5.25±0.07^d	3.98±0.02^a	15.51±0.26^a	1.52±0.02^c	5.22±0.04^a
RF 20	-	22.50±0.05^a^C	5.40±0.14^a^C	3.22±0.06^b^B	12.95±0.31^a^B	1.62±0.02^a^B	5.17±0.02^b^B
	5	22.07±0.04^b	4.95±0.21^b	3.26±0.03^b	12.88±0.27^a	1.57±0.02^b	5.19±0.01^ab
	10	21.86±0.04^c	4.85±0.07^bc	3.29±0.02^ab	12.70±0.23^a	1.56±0.01^b	5.20±0.02^ab
	15	21.72±0.03^d	4.50±0.14^c	3.32±0.03^ab	12.62±0.33^a	1.53±0.02^bc	5.21±0.02^ab
	20	21.61±0.05^e	4.05±0.07^d	3.38±0.03^a	12.48±0.18^a	1.50±0.01^c	5.24±0.03^a
RF 15	-	16.30±0.01^a^D	3.95±0.07^a^D	2.55±0.08^a^C	9.68±0.36^a^C	1.23±0.05^a^D	5.27±0.02^c^A
	5	16.24±0.03^b	3.60±0.14^b	2.57±0.05^a	9.57±0.21^a	1.20±0.02^a	5.30±0.03^c
	10	16.17±0.02^c	3.45±0.07^bc	2.59±0.02^a	9.48±0.34^a	1.19±0.02^a	5.34±0.04^bc
	15	16.12±0.02^d	3.25±0.07^cd	2.60±0.02^a	9.38±0.25^a	1.15±0.03^ab	5.38±0.03^ab
	20	16.03±0.02^e	3.00±0.14^d	2.62±0.03^a	9.32±0.27^a	1.08±0.01^b	5.42±0.01^a

The results are presented as mean±SD.

^a-e

Means with the different letter in the column for each reduced-fat cheese emulsion sample group having different MWP are significantly different (p<0.05).

^A-D

Means with the different letter in the column for full-fat and reduced-fat emulsions without MWP are significantly different (p<0.05).

MWP, microparticulated whey protein; FF 25, full-fat cheese emulsion with 25% DM; RF 25, reduced-fat cheese emulsion with 25% DM; RF 20, reduced-fat cheese emulsion with 20% DM; RF 15, reduced-fat cheese emulsion with 15% DM.