. 2020 Jun 4;10(6):977. doi: 10.3390/ani10060977

Table 6.

Effect of olive cake supplement on gross composition of the cheese after 60 days of ripening.

Groups	No. Samples Analyzed ^†	Cheese Parameters
Groups	No. Samples Analyzed ^†	pH	Moisture	Protein	Fat	Salt	Ash
CTR	10	5.48	38.61	27.84	27.31	2.04	3.84
OC	10	5.43	41.04	25.29	28.22	1.98	3.78
SEM		0.025	0.021	0.061	0.053	0.011	0.087
p-Value		0.14	0.08	0.07	0.11	0.35	0.22

CTR group: milk produced by dairy cows fed concentrate without olive cake supplements. OC group: milk produced by dairy cows fed concentrate with olive cake supplements. SEM: standard error of the mean. ^† Each sample of cheese was analyzed in triplicate. Values expressed in g/100 g edible part.