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. 2022 Jun 14;11(12):1735. doi: 10.3390/foods11121735

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Effects of HIU frequency × HIU applied time to fresh raw milk on the pH (a), yield (b), and moisture (c), protein (d), fat (e) and ash (f) content of Oaxaca cheese. Data are expressed as mean ± standard deviation (n = 3). ^a,b,c,d Different letters in the columns within the same graph indicate significant differences between treatments (Tukey´s multiple range tests assuming a significant difference at p < 0.05).

Effects of HIU frequency × HIU applied time to fresh raw milk on the pH (a), yield (b), and moisture (c), protein (d), fat (e) and ash (f) content of Oaxaca cheese. Data are expressed as mean ± standard deviation (n = 3). ^a,b,c,d Different letters in the columns within the same graph indicate significant differences between treatments (Tukey´s multiple range tests assuming a significant difference at p < 0.05).