Table 2.
Chemical characteristics of buffalo Mozzarella cheese produced with frozen curd (FC) preserved for one (T1) and nine days (T9).
| FC% | pH | Moisture % | Ashes % | Protein g/100 g | Fat g/100 g | Fat/Protein | ||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 0 | 5.39 | 64.0 | a | 1.73 | 13.9 | b | 22.6 | a | 1.63 | a | ||
| 5 | 5.39 | 64.1 | a | 1.73 | 14.3 | ab | 22.4 | a | 1.56 | a | ||
| 20 | 5.38 | 63.2 | b | 1.78 | 14.5 | ab | 22.1 | a | 1.52 | ab | ||
| 50 | 5.42 | 63.8 | ab | 1.80 | 15.1 | a | 20.9 | b | 1.39 | b | ||
| Storage | ||||||||||||
| T1 | 5.34 | b | 60.8 | b | 1.65 | b | 15.4 | a | 23.7 | a | 1.54 | |
| T9 | 5.44 | a | 66.8 | a | 1.87 | a | 13.5 | b | 20.4 | b | 1.52 | |
| Significance | p-values | |||||||||||
| FC% | n.s. | < 0.05 | n.s. | <0.0001 | <0.01 | <0.0001 | ||||||
| Storage | <0.0001 | <0.0001 | <0.05 | <0.0001 | <0.0001 | n.s. | ||||||
| Interaction FC% × Storage |
n.s. | n.s. | n.s. | n.s. | n.s. | n.s. | ||||||
Data are expressed as mean (n = 6) for FC% and as mean (n = 12) for storage time. Means followed by a different letter in the column are significantly different. n.s. = not significant.