Table 4.
Milk and cheese chemical composition and color characteristics of cheese (LSM ± SEM) as affected by the management system, farms, and their interaction.
| Item | OutS | InS | SEM | Significance 1 | ||||
|---|---|---|---|---|---|---|---|---|
| Farm A | Farm B | Farm A | Farm B | Management | Farm | M × F | ||
| Milk | ||||||||
| Fat, % | 6.87 | 6.92 | 6.62 | 7.03 | 0.10 | * | NS | NS |
| Protein, % | 4.80 | 4.99 | 4.87 | 5.21 | 0.13 | + | NS | NS |
| Lactose, mg/dL | 4.80 | 5.03 | 4.70 | 4.73 | 0.08 | NS | * | NS |
| SCC, log10 n. cells/mL | 5.65 | 6.29 | 5.84 | 6.02 | 0.19 | + | NS | NS |
| Cheese | ||||||||
| DM, % | 69.73 | 72.38 | 67.43 | 68.6 | 0.82 | ** | * | NS |
| Ash, % of DM | 4.61 | 4.51 | 4.31 | 4.51 | 0.20 | NS | NS | NS |
| Fat, % of DM | 49.55 | 46.58 | 46.58 | 44.35 | 0.56 | *** | *** | NS |
| Protein, % of DM | 32.18 | 36.08 | 33.45 | 37.30 | 1.17 | NS | ** | NS |
| Cheese Color | ||||||||
| L * | 72.33 | 71.88 | 71.75 | 70.95 | 1.26 | NS | NS | NS |
| A * | 4.28 | 5.00 | 4.60 | 4.00 | 0.37 | NS | NS | NS |
| B * | 11.10 | 10.50 | 11.63 | 11.08 | 0.45 | NS | NS | NS |
1 * p ≤ 0.05; ** p ≤ 0.01 ***; p ≤ 0.001; + indicates p ≤ 0.10; NS (not significant) indicates p > 0.10. OutS, outdoor system; InS, indoor system; M, management; F, farm; DM, dry matter; SCC, somatic cell count; L *, lightness; A *, red-green color; B *, yellow–blue color; LSM, least square mean; SEM, standard error of mean.