Table-2.
Effect of different processes on TYL concentration.
| Process | TYL | |||
|---|---|---|---|---|
| Before (ppm) | After (ppm) | p-value | ||
| Holder heating | 7.8 | 5.3 | 0.561 | |
| 3.9 | 3.1 | |||
| HTST heating | 7.8 | 5.3 | 0.012* | |
| Skimming | 7.8 | 3.0 | 0.015* | |
| Curding | 3.1 | 4.4 | 0.575 | |
| 5.3 | 5.7 | |||
| Pressing | 4.4 | 5.5 | 0.954 | |
| 5.7 | 4.7 | |||
| Boiling cheese | 5.0 | 1.6 | 0.007* | |
| 5.5 | 3.1 | |||
| 4.7 | 2.8 | |||
| Salting | 0% | 2% | 6% | p-value |
| 1.6 | 2.1 | 2.0 | 1.000 | |
| 3.1 | 3.2 | 2.8 | ||
| 2.8 | 2.2 | 2.6 | ||
| Before (ppm) | After (ppm) | p-value | ||
| Whey processing | 2.8 | 8.2 | 0.000* | |
| 2.9 | 8.6 | |||
| 2.5 | 7.1 | |||
*
p<0.05. TYL=Tylosin, HTST=High-temperature short-time