Table-1.

Effect of different processes on OTC concentration.

Process	OTC
	Before (ppm)	After (ppm)	p-value
Holder heating	24.5	14.5	0.015*
	26.0	12.0
HTST heating	24.5	20.0	0.523
Skimming	24.5	20.0	0.411
Curding	14.5	31.0	0.028*
	12.0	20.0
	20.0	33.0
Pressing	31.0	28.0	0.526
	20.0	22.9
	33.0	24.0
Cheese boiling	28.0	11.4	0.031*
	22.9	10.6
Salting	0%	2%	6%	p-value
	11.4	11.5	15.0	0.500
	10.6	9.9	11.0
		10.0	9.5
Whey processing	Before (ppm)	After (ppm)	p-value
	3.5	3.0	0.037*
	6.0	3.4
	6.0	3.2

^*p<0.05. OTC=Oxytetracycline, HTST=High-temperature short-time