Table 1.

Compositional parameters of the curd substrate, proteolysed products (1–5) and developed EMWCs (1–3)

Products	PH	Moisture (%)b	Protein (%)b	Fat (%)b	NaCl (%)b	Ash (%)b	WSN TN%)a	PTA-SN (TN%)a	Ca (mg g−1)	P (mg g−1)
Curd substrate	7.0 ± 0.02	62.3 ± 0.11	12.1 ± 0.09	51.2 ± 0.18	4.1 ± 0.01	8.1 ± 0.11	5.7 ± 0.34	4.83 ± 0.07	37.2 ± 0.61	26.2 ± 1.23
Product -1	6.2 ± 0.04	64.5 ± 0.08	13.1 ± 0.06	54.2 ± 0.04	3.9 ± 0.08	7.6 ± 0.61	52.3 ± 0.91	12.8 ± 0.16	37.2 ± 0.37	24.2 ± 0.67
Product- 2	6.4 ± 0.00	63.3 ± 0.20	14.3 ± 0.00	55.3 ± 0.02	3.9 ± 0.17	7.5 ± 0.18	53.6 ± 0.31	09.2 ± 0.24	37.2 ± 1.28	26.0 ± 0.19
Product- 3	5.8 ± 0.01	64.1 ± 0.34	14.3 ± 0.10	54.2 ± 0.22	3.7 ± 0.06	7.5 ± 0.33	52.7 ± 0.28	10.3 ± 0.61	36.9 ± 0.16	25.9 ± 0.83
Product -4	6.5 ± 0.03	64.0 ± 0.06	13.2 ± 0.08	55.3 ± 0.16	4.0 ± 0.00	7.3 ± 0.29	54.3 ± 0.64	11.2 ± 0.13	37.0 ± 0.13	25.8 ± 0.71
Product -5	5.6 ± 0.05	65.4 ± 0.07	13.2 ± 0.14	55.4 ± 0.05	3.2 ± 0.05	7.5 ± 0.06	55.6 ± 0.33	13.9 ± 0.41	37.2 ± 0.51	26.2 ± 0.29
WEMC -1	5.3 ± 0.01	63.2 ± 0.51	14.6 ± 0.21	55.0 ± 0.13	3.5 ± 0.14	7.1 ± 0.10	51.2 ± 0.18	12.6 ± 0.21	37.1 ± 0.27	26.1 ± 0.55
WEMC -2	5.5 ± 0.00	66.4 ± 0.38	13.9 ± 0.07	54.9 ± 0.14	3.6 ± 0.21	7.2 ± 0.63	50.4 ± 0.27	13.4 ± 0.10	37.0 ± 0.38	25.0 ± 0.37
WEMC -3	5.1 ± 0.03	64.0 ± 0.14	14.7 ± 0.11	55.1 ± 0.27	3.3 ± 0.09	7.3 ± 0.28	52.6 ± 0.82	13.1 ± 0.09	37.2 ± 0.19	24.1 ± 0.64

Values were expressed as mean of triplicate determinations ± SE (n = 3)

EMWCs Enzyme modified white cheeses

^aTN Total nitrogen

^bDry weight basis