Skip to main content
. 2020 Sep 12;10(3):297–307. doi: 10.4314/ovj.v10i3.8

Table 2. Chemical analysis of examined samples (n = 50 each).

Samples Moisture % Salt % Acidity %
Min. Max. Mean ± SE Min. Max. Mean ± SE Min. Max. Mean ± SE
Ras cheese 22.35 39.96 30.03 ± 0.59 2.00 4.40 3.30 ± 0.10 0.36 0.97 0.65 ± 0.02
Domiati cheese 48.92 62.92 56.44 ± 0.50 3.51 8.78 6.63 ± 0.20 0.36 2.16 0.68 ± 0.04
Mish 43.67 69.38 58.70 ± 0.97 3.51 9.33 7.56 ± 0.29 0.14 1.44 0.50 ± 0.05