Table 1. The percentage of added ingredients into the PCV and PCC blends after calculating the blends’ formulas.
| Cheese type | Curd (%) | Village cheese (%) | Salt (%) | Distilled water (%) | Rennet casein (%) | Joha® PZ7 (%) | Joha® PZ14 (%) | Joha® Tneu (%) | β-Carotene (20%v/v) (μL) |
|---|---|---|---|---|---|---|---|---|---|
| PCV-5.3 | 64.57 | 27.31 | 2.12 | 5.99 | - | 1.5 | 1 | 1.7 | 0.05 |
| PCV-5.4 | 64.57 | 27.31 | 2.12 | 5.99 | - | 1.5 | 1 | 1.9 | 0.05 |
| PCV-5.5 | 64.57 | 27.31 | 2.12 | 5.99 | - | 1.5 | 1 | 2.7 | 0.05 |
| PCV-5.6 | 64.57 | 27.31 | 2.12 | 5.99 | - | 1.5 | 1 | 3.5 | 0.05 |
| PCC-5.3 | 67.25 | - | 1.83 | 19.68 | 10.80 | 1.5 | 1 | - | 0.05 |
| PCC-5.4 | 67.25 | - | 1.83 | 19.68 | 10.80 | 1.5 | 1 | 0.01 | 0.05 |
| PCC-5.5 | 67.25 | - | 1.83 | 19.68 | 10.80 | 1.5 | 1 | 0.03 | 0.05 |
| PCC-5.6 | 67.25 | - | 1.83 | 19.68 | 10.80 | 1.5 | 1 | 0.05 | 0.05 |
PCV, processed cheese with village cheese; PCC, processed cheese control.