Table 4.

Chemical composition of cheese obtained from the control group (CG) and the experimental group (EL+) and analyzed after 60 (T₆₀) days of ripening.

Items	CG	EL+	p-value
Fat (%)	18.48±1.77	15.91±0.19	ns
Protein (%)	21.20±0.85	21.55±1.77	ns
N (%)	3.31±0.12	3.38±0.28	ns
12% Trichloroacetic acid- soluble nitrogen (% N)	0.08±0.02	0.12±0.01	ns
Dry matter (%)	49.33±1.24	48.24±0.90	ns

The values are expressed as mean percentage±standard deviation.

ns, not significant.