Table 2.
Physicochemical properties of bryndza cheese (average values, means ± SD).
| B1 | B2 | B3 | B4 | B5 | B6 | B7 | B8 | |
|---|---|---|---|---|---|---|---|---|
| F (%) | 24.8 ± 2.1 | 24.9 ± 1.6 | 19.4 ± 2.5 | 24.8 ± 1.3 | 24.3 ± 3.3 | 26.4 ± 0.4 | 26.3 ± 3.1 | 22.4 ± 0.5 |
| DM (%) | 47.7 ± 1.1 | 48.9 ± 1.4 | 42.5 ± 2.0 | 54.1 ± 2.8 | 49.3 ± 2.7 | 52.0 ± 1.4 | 53.1 ± 2.2 | 45.5 ± 1.1 |
| FDM (%) | 51.8 ± 3.4 | 50.9 ± 2.2 | 45.6 ± 4.5 | 45.8 ± 1.4 | 49.1 ± 3.9 | 50.8 ± 0.9 | 49.5 ± 4.0 | 49.4 ± 1.3 |
| pH | 5.24 ± 0.2 | 5.09 ± 0.1 | 5.34 ± 0.1 | 5.24 ± 0.1 | 5.14 ± 0.1 | 5.21 ± 0.1 | 5.26 ± 0.2 | 5.24 ± 0.1 |
F—fat, DM—dry matter, FDM—fat in dry matter.