Table 2.
Composition of the different milk batches used for cheese production (% w/v).
| Milk Batches | DM | F | P | L 1 | A |
|---|---|---|---|---|---|
| FFM | 11.45 a ± 0.04 | 3.35 a ± 0.01 | 3.04 a ± 0.02 | 4.40 a ± 0.03 | 0.66 a ± 0.00 |
| RFM | 9.91 b ± 0.08 | 1.41 b ± 0.03 | 3.18 b ± 0.02 | 4.63 b ± 0.03 | 0.69 b ± 0.00 |
| RFM + CB | 10.03 b ± 0.04 | 1.43 b ± 0.02 | 3.22 b ± 0.01 | 4.68 b ± 0.02 | 0.70 b ± 0.00 |
| RFM + CW | 9.63 c ± 0.16 | 1.17 c ± 0.03 | 3.17 b ± 0.05 | 4.61 b ± 0.07 | 0.69 b ± 0.01 |
| RFM + CS | 9.84 bc ± 0.14 | 1.22 bc ± 0.05 | 3.23 b ± 0.03 | 4.69 b ± 0.05 | 0.70 b ± 0.01 |
(FFM): full-fat milk; (RFM): reduced-fat milk; (RFM + CB): reduced fat milk plus UF concentrated buttermilk; (RFM + CW): reduced fat milk pus UF concentrated whey; (RFM + CS): reduced fat milk plus UF concentrated sheep’s second cheese whey; (DM): dry matter; (F): fat; (P): protein; (L): lactose; (A): ash. Means within the same column with different superscripts are significantly different (p < 0.05) (1 calculated by difference).