Table 2.

Changes in TBA value of khoa stored at (A) 30 °C/7 days and, (B) 5 °C/21 days

Periods of analysis	TBA value (O. D.)
	0 day	3rd day	5th day	7th day
(i) (A) Sample
FBMK	0.007 ± 0.0005aA	0.011 ± 0.0005aA	0.016 ± 0.0006bA	0.021 ± 0.0003bA
ABMK	0.006 ± 0.0005aA	0.010 ± 0.0003aA	0.019 ± 0.0003bA	0.023 ± 0.0005bA
NBMK	0.006 ± 0.0003aA	0.011 ± 0.0007aA	0.018 ± 0.0003bA	0.024 ± 0.0003bA

Periods of analysis	TBA value (O. D)
	0 day	7th day	14th day	21st day
(ii) (B) Sample
FBMK	0.003 ± 0.0005aA	0.007 ± 0.0005aA	0.013 ± 0.0006aA	0.019 ± 0.0004bA
ABMK	0.006 ± 0.0005aA	0.009 ± 0.0003aA	0.015 ± 0.0007aA	0.021 ± 0.0006bA
NBMK	0.005 ± 0.0003aA	0.007 ± 0.0007aA	0.016 ± 0.0003aA	0.020 ± 0.0003bA

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

^a-bMeans within row with different lower case superscript are significantly different (p < 0.05)