. 2019 Jan 28;56(3):1302–1315. doi: 10.1007/s13197-019-03601-3

Table 1.

Gross composition of fresh, acidic and neutralized buffalo milk khoa.

(Choudhary et al. 2016)

Parameters	Fat (%)	Protein (%)	Lactose (%)	Moisture (%)	Ash (%)	Total solids (%)	pH	Acidity (% LA)
Sample
FBMK	35.13 ± 1.06^A	17.56 ± 0.17^A	20.59 ± 0.78^B	23.94 ± 0.41^B	2.74 ± 0.025^B	76.06 ± 0.41^B	6.48 ± 0.003^B	0.57 ± 0.003^B
ABMK	35.50 ± 1.53^A	17.70 ± 0.14^A	17.66 ± 1.02^A	22.43 ± 0.55^A	2.64 ± 0.034^A	77.57 ± 0.55^C	6.38 ± 0.005^A	0.62 ± 0.002^C
NBMK	35.41 ± 1.35^A	17.76 ± 0.29^A	17.03 ± 1.32^A	25.44 ± 0.70^C	2.85 ± 0.040^C	74.56 ± 0.70^A	6.68 ± 0.005^C	0.55 ± 0.005^A

Data are presented as mean ± SEM (n = 3)

FBMK fresh buffalo milk Khoa, ABMK acidic buffalo milk Khoa, NBMK neutralized buffalo milk Khoa

^A−CMeans within column with different upper case superscript are significantly different (p < 0.05) from each other