. 2019 Mar 13;56(4):2175–2185. doi: 10.1007/s13197-019-03699-5

Table 3.

Total N, protein, WSN, ripening index and free fatty acid values of Izmir Tulum cheese samples

	Izmir Tulum cheese samples
	Storage days	A	B	C	D
Total N (%)	1	3.41 ± 0.26^bB	3.86 ± 0.06^cC	3.24 ± 0.09^aB	3.34 ± 0.30^abB
	30	3.88 ± 0.13^cD	3.18 ± 0.02^aA	3.72 ± 0.01^cD	3.50 ± 0.06^bB
	60	3.54 ± 0.09^cB	3.18 ± 0.02^abA	3.30 ± 0.05^bB	3.09 ± 0.03^aA
	90	3.10 ± 0.04^aA	3.14 ± 0.04^aA	3.69 ± 0.01^cD	3.44 ± 0.05^bB
	120	3.07 ± 0.04^aA	3.21 ± 0.11^bA	3.29 ± 0.06^bB	3.17 ± 0.01^bA
	150	3.70 ± 0.01^cC	3.06 ± 0.06^aA	3.15 ± 0.15^aA	3.35 ± 0.07^bB
	180	3.14 ± 0.04^aA	3.44 ± 0.03^bB	3.57 ± 0.40^bcC	3.78 ± 0.04^cC
Protein (%)	1	21.75 ± 1.60^bB	24.60 ± 0.38^cD	20.65 ± 0.59^aB	21.28 ± 0.19^abB
	30	24.73 ± 0.84^dD	20.26 ± 0.16^aB	23.74 ± 0.10^cE	22.33 ± 0.38^bC
	60	22.54 ± 0.56^cBC	20.31 ± 0.01^abB	21.04 ± 0.30^bC	19.73 ± 0.18^aA
	90	19.77 ± 0.28^aA	20.01 ± 0.21^abA	23.50 ± 0.08^cD	21.90 ± 0.33^bC
	120	19.60 ± 0.29^aA	20.45 ± 0.64^cC	20.97 ± 0.39^cB	20.23 ± 0.11^bAB
	150	23.61 ± 0.07^cC	19.51 ± 0.39^aA	19.83 ± 0.96^aA	21.38 ± 0.17^bB
	180	20.01 ± 0.21^aA	21.95 ± 0.18^bC	22.72 ± 0.50^cD	24.08 ± 0.21^dD
WSN (%)	1	0.163 ± 0.00^bA	0.136 ± 0.00^aA	0.186 ± 0.01^aA	0.162 ± 0.00^aA
	30	0.253 ± 0.00^bB	0.271 ± 0.00^bB	0.191 ± 0.00^aA	0.185 ± 0.00^aA
	60	0.356 ± 0.00^C	0.284 ± 0.00^B	0.265 ± 0.00^B	0.259 ± 0.01^B
	90	0.370 ± 0.01^C	0.349 ± 0.00^C	0.289 ± 0.00^B	0.307 ± 0.00^AB
	120	0.376 ± 0.00^C	0.459 ± 0.01^D	0.382 ± 0.00^C	0.347 ± 0.00^B
	150	0.538 ± 0.00^bD	0.465 ± 0.01^aD	0.514 ± 0.00^bD	0.393 ± 0.00^aB
	180	0.602 ± 0.00^cE	0.530 ± 0.01^bE	0.585 ± 0.00^cE	0.464 ± 0.01^aC
Ripening Index	1	4.87 ± 0.49^bA	3.59 ± 0.15^aA	5.83 ± 0.27^cA	4.82 ± 0.70^bA
	30	6.61 ± 0.10^bB	8.66 ± 0.11^cB	5.91 ± 0.08^abA	5.36 ± 0.16^aAB
	60	10.20 ± 0.38^bC	9.06 ± 0.16^bBC	8.14 ± 0.00^aB	8.49 ± 0.27^aB
	90	12.28 ± 0.25^cD	11.28 ± 0.24^bC	8.93 ± 0.09^aBC	9.07 ± 0.04^aBC
	120	12.30 ± 0.37^bD	14.52 ± 0.29^cD	11.79 ± 0.11^abC	11.08 ± 0.21^aC
	150	14.72 ± 0.17^bE	15.21 ± 0.54^bcE	16.80 ± 0.92^cD	11.88 ± 0.10^aC
	180	19.46 ± 0.09^cF	15.61 ± 0.39^bE	16.92 ± 0.18^bcD	12.46 ± 0.30^aD
Free fatty acid (mg KOH 100 g⁻¹)	1	1.37 ± 0.05^aA	1.47 ± 0.01^bA	1.51 ± 0.04^bA	1.57 ± 0.05^cA
	30	1.78 ± 0.05^aB	1.89 ± 0.08^aB	2.44 ± 0.11^bB	2.22 ± 0.05^aB
	60	2.26 ± 0.05^C	2.31 ± 0.01^C	2.28 ± 0.04^C	2.29 ± 0.02^B
	90	2.26 ± 0.06^aC	2.38 ± 0.02^abC	2.50 ± 0.07^bC	2.54 ± 0.01^bC
	120	2.69 ± 0.05^D	2.55 ± 0.06^D	2.67 ± 0.08^D	2.68 ± 0.07^D
	150	2.73 ± 0.23^D	2.75 ± 0.01^E	2.76 ± 0.03^D	2.78 ± 0.06^D
	180	3.53 ± 0.14^E	3.48 ± 0.04^F	3.56 ± 0.06^E	3.57 ± 0.07^E

A: The cheese produced without using Enterococcus ssp. B: the cheese produced with 5% Enterococcus ssp. C: the cheese produced with 10% Enterococcus ssp. D: the cheese produced with 20% Enterococcus ssp

^{X, Y, Z}: Values with the different letters in the same row differ significantly (P < 0.05)

^{a, b, c, d, e}: Values with the different letters in the same column differ significantly (P < 0.05)