. 2020 Jan 27;57(6):2198–2205. doi: 10.1007/s13197-020-04256-1

Table 2.

Changes in lipolysis index (ml KOH 0.1 N/g fat) and level of pH 4.6-soluble nitrogen as % of total nitrogen (% SN/TN) of control sample and cheese samples containing tomato powder during storage

Cheese*	Storage time (day)
Cheese*	1	20	40	60	90
Lipolysis index (ml KOH 0.1 N/g fat)
Control	4.73^h**	5.1^g	5.78^f	7^d	24.28^a
PCT 1%	4.4^hi	4.5^hi	4.4^hi	5.6^f	12^b
PCT 2%	3.6^j	4.3ⁱ	5.2^g	6.5^e	10.23^c
PCT 4%	2.5^l	2.6^l	2.5^l	3^k	6.72^de
% SN/TN
Control	0.75^l**	1^jkl	1.08^jkl	1.25^jk	1.33^j
PCT 1%	0.91^kl	3.25ⁱ	4.41^g	5.91^e	7.41^d
PCT 2%	0.91^kl	3.75^h	5.5^f	7.33^d	9^b
PCT 4%	1^jkl	4.66^g	5.75^ef	8.25^c	10.16^a

*See Table 1 for the treatments

**The same letters show no significant difference (P > 0.05)