Table 4.

Oxidative characteristics of buffalo Mozzarella cheese produced with frozen curd (FC) preserved for one (T1) and nine days (T9).

FC%	Redox Potential mV		Antioxidant Activity mmol eq Trolox/100 g		MDA nmol/g		Carbonyls nmol/mg Protein		Trp-F a.u.		AMP-F a.u.		FAST Index
0	186	b	10.08	A	0.36	c	2.10	bc	385	a	56.3		14.7	b
5	192	ab	9.50	Ab	0.49	b	2.29	b	372	ab	57.8		15.6	ab
20	199	a	9.21	Ab	0.58	b	2.82	a	345	bc	59.3		17.2	ab
50	210	a	8.81	B	0.85	a	3.12	a	334	c	60.5		18.2	a
Storage
T1	179	b	9.53		0.55		2.00	a	385	a	62.5	a	16.3
T9	215	a	9.26		0.59		3.16	b	334	b	54.5	b	16.5
Significance	p-values
FC%	<0.0001		<0.0001		<0.0001		<0.0001		<0.0001		n.s.		<0.001
Storage	<0.0001		n.s.		n.s.		<0.0001		<0.0001		<0.0001		n.s.
Interaction FC% × Storage	<0.05		n.s.		n.s.		<0.01		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.