Table 2.
Chemical composition of Pecorino cheese obtained from the control group (CG) and the experimental group (EG), analyzed after 1 (T1) and 90 (T90) days after the cheese-making.
| T1 | T90 | |||
|---|---|---|---|---|
| Item | CG | EG | CG | EG |
| Moisture (%) | 46.35 A ± 2.12 | 49.47 A ± 2.23 | 37.66 B ± 1.54 | 39.31 B ± 1.68 |
| Fat 1 (%) | 28.44 ± 2.03 | 27.86 ± 1.87 | 25.08 ± 1.93 | 23.98 ± 1.79 |
| Protein1 (%) | 22.03 ± 2.14 | 19.89 ± 1.54 | 21.18 ± 1.64 | 19.04 ± 1.65 |
| WSN (%N) | 0.58 ± 0.06 | 0.63A ± 0.07 | 0.64 a ± 0.06 | 0.94 b,B ± 0.08 |
| 12% TCA-SN (%N) | 0.27 ± 0.03 | 0.35A ± 0.04 | 0.33 a ± 0.04 | 0.56 b,B ± 0.05 |
| pH | 6.41 ± 0.15 | 6.64 ± 0.17 | 5.86 a ± 0.15 | 5.46 b ± 0.15 |
| Zinc (mg/kg) | 2.21 ± 0.18 | 2.16 ± 0.19 | 1.96 ± 0.21 | 1.88 ± 0.20 |
Data are expressed as mean percentage ± S.D. 1 Data are reported on a dry matter (DM) basis. a,b Means with different superscripts are significantly different by diet (p < 0.05). A,B Means with different superscripts are significantly different by ripening time (p < 0.01).