Table 2.

Physico and microbiology composition of cheeses

Parameters	Treatments		Time				p value
	SEMC	AGAT	0	15	30	SEM	Treat	Time	Treat × time
DM	65.835 ± 12.40	64.916 ± 13.07	50.904 ± 4.18	66.231 ± 2.40	80.938 ± 2.03	0.41914	0.342	< .0001	0.865
Moisture	34.164 ± 12.40	35.083 ± 13.07	49.095 ± 4.18	33.768 ± 2.40	19.061 ± 2.03	0.48721	0.342	< .0001	0.865
pH	6.277 ± 0.352	6.331 ± 0.274	6.591 ± 0.319	6.089 ± 0.157	6.224 ± 0.190	0.03270	0.477	< .0001	0.617
Aw	0.908 ± 0.05b	0.936 ± 0.04a	0.983 ± 0.009	0.908 ± 0.013	0.872 ± 0.042	0.00028	0.0001	< .0001	0.057
Coliforms (Log 10)	6.538 ± 0.638b	7.042 ± 0.506a	7.233 ± 0.220	6.913 ± 0.638	6.170 ± 0.377	0.09676	< .0001	< .0001	0.006
Lab (Log 10)	6.170 ± 0.891b	6.585 ± 0.735a	6.405 ± 1.086	6.584 ± 0.670	6.114 ± 0.655	0.21168	0.046	0.158	< .0001

SEMC uncoated, AGAT coated with sodium alginate + turmeric 1%, DM dry matter, Aw water activity, TREATMENTS significance level for treatment, TIME significance level for time, Regression Equations DM: 50.904 + 1.04 × R²: 0.9452; MOISTURE = 49.095–1.04 × R²: 0.9452; pH = 6.591–0.0543 × R²: 0.2488; Aw = 0.9832–0.00629 × R²: 0.7334