Table 2.

Chemical composition of the outer zone of cheese wheels produced by milk kept at the farm at 9 °C (MC9) or 20 °C (MC20) (least-square-mean values).

Parameter	Unit	MC9 n 1 = 6	MC20 n 1 = 6	SE 2	p 3
pH	Value	5.47	5.44	0.01	NS
Moisture	g/100 g	30.29	30.04	0.30	NS
Fat	g/100 g	29.67	30.40	0.33	*
Crude protein	g/100 g	32.94	31.93	0.37	*
Ash	g/100 g	4.34	4.19	0.06	NS
Salt (NaCl)	g/100 g	1.33	1.34	0.05	NS
Phosphorus	mg/100 g	660.86	637.13	7.86	NS
Calcium	mg/100 g	952.88	968.79	20.85	NS
Magnesium	mg/100 g	40.15	39.46	1.46	NS
Potassium	mg/100 g	273.19	224.09	9.50	NS
Fat	g/100 g of dry matter	42.57	43.45	0.34	*
Crude protein	g/100 g of dry matter	46.86	45.64	0.45	*
Salt (NaCl)	g/100 g of dry matter	1.91	1.92	0.07	NS

¹ Number of samples. ² Standard error. ³ p-value: NS, p > 0.05; * p ≤ 0.05.