. 2020 Oct 14;10(62):37857–37870. doi: 10.1039/d0ra07898k

Changes in the moisture, fat, total (TN) and ash contents and acidity and pH of processed cheese as affected by coating and storage period^a.

	Storage period (month)	CMC/PVA/CuO bionanocomposites
	Storage period (month)	0.0 CuO-NPs%	0.3 CuO-NPs%	0.6 CuO-NPs%	0.9 CuO-NPs%
Moisture %	Fresh	59.76^aA	59.76^aA	59.76^aA	59.76^aA
	2	57.11^dB	57.53^cB	58.32^bB	59.00^aB
	4	56.16^cC	57.12^bC	57.78^aC	57.96^aC
	6	55.17^bD	56.89^aC	57.10^aD	57.29^aD
TN %	Fresh	1.92^aD	1.92^aD	1.92^aD	1.92^aD
	2	2.10^aC	2.05^bC	2.02^bC	1.98^cC
	4	2.18^aB	2.14^bB	2.08^cB	2.06^cB
	6	2.24^aA	2.21^aA	2.16^bA	2.12^cA
Fat %	Fresh	19.67^aC	19.67^aC	19.67^aC	19.67^aC
	2	20.67^aB	20.67^aB	20.50^aB	20.17^bB
	4	21.17^aA	21.00^aA	20.67^bB	20.67^bA
	6	21.17^aA	21.17^aA	21.00^aA	20.83^aA
Ash %	Fresh	4.37^aB	4.37^aB	4.37^aC	4.37^aD
	2	4.66^aA	4.65^aA	4.55^bB	4.47^bC
	4	4.72^aA	4.70^aA	4.62^aB	4.60^aB
	6	4.76^aA	4.74^aA	4.74^aA	4.73^aA
Acidity %	Fresh	1.55^aD	1.55^aD	1.55^aD	1.55^aD
	2	1.64^bC	1.65^bC	1.68^aC	1.70^aC
	4	1.75^cB	1.77^cB	1.82^bB	1.85^aB
	6	1.79^bA	1.84^aA	1.86^aA	1.88^aA
pH	Fresh	6.03^aA	6.03^aA	6.03^aA	6.03^aA
	2	5.93^aB	5.92^aB	5.89^bB	5.83^cB
	4	5.86^aC	5.82^bC	5.78^cC	5.73^dC
	6	5.79^aD	5.74^bD	5.71^cD	5.68^dD

Means with same superscript, lower case (effect of coating) and upper case (effect of storage) are not significantly different (P < 0.05).

Changes in the moisture, fat, total (TN) and ash contents and acidity and pH of processed cheese as affected by coating and storage perioda.