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 |