Table 1.

Chemical characteristics of fresh and frozen curd.

Parameter	pH	Moisture %	Ashes %	Protein g/100 g	Fat g/100 g	Fat/Protein
Fresh curd	4.97 b	43.4 b	1.83 a	16.2	30.07 a	1.88
Frozen curd	5.13 a	46.6 a	1.47 b	15.9	29.10 b	1.86
p-values	<0.0001	<0.005	<0.0001	n.s.	<0.05	n.s.

Data are expressed as the mean of three repetitions. For each parameter, means followed by a different letter in the row are significantly different. n.s. = not significant.