Table-4.

Mean moisture content (±standard deviation) of Baladi, Akkawi, and Halloum from the three treatments (A, B, and C).

Product	Moisture (%)
	Mean	SD
C – Halloum cheese 0%	45.4	0.8
A – Halloum cheese 2%	53.8	1.2
B – Halloum cheese 2%	54.4	2.9
C – Halloum cheese 2%	55.8	0.9
A – Halloum cheese 6%	46.8	1.2
B – Halloum cheese 6%	48.3	1.2
C – Halloum cheese 6%	46.8	1.5
A – Baladi cheese	63.1	1.9
B – Baladi cheese	63.0	1.3
C – Baladi cheese	61.4	1.1
A – Akkawi cheese	56.9	0.3
B – Akkawi cheese	61.2	0.7
C – Akkawi cheese	58.7	0.3

SD=Standard deviation