Table 2.
Chemical and physical evaluations on Stracciata obtained from the control group (CG) and experimental group (EG) after 1 day (T1) from the cheesemaking.
| Diet | p | ||
|---|---|---|---|
| CG | EG | ||
| Chemical composition | |||
| Moisture | 69.44 ± 0.73 | 64.51 ± 0.91 | <0.01 |
| Fat 1 | 29.68 ± 4.40 | 36.90 ± 3.25 | ns |
| Colour | |||
| L* | 40.38 ± 2.93 | 44.48 ± 1.83 | <0.01 |
| a* | −0.79 ± 0.09 | −0.65 ± 0.16 | <0.05 |
| b* | 1.79 ± 0.32 | 3.39 ± 0.34 | <0.001 |
| YI 2 | 6.42 ± 1.70 | 10.86 ± 0.68 | <0.001 |
| ΔE*ab 3 | 4.40 | ||
1 Data are expressed (on a dry matter (DM) basis) as mean percentage ± standard deviation. ns = not significant, L* = lightness, a* = green-red, b* = blue-yellow, 2 YI = 142.86 (b*/L*), 3 ΔE*ab = [(ΔL*)2 + (Δa*)2 + (Δb*)2]1/2.