TABLE 2.

Comparison of the pH and titratable acidity of the ricotta cheese samples during 15‐day refrigerated storage

Samples	Storage period (day)	pH	Titratable acidity (% LA)
Control	Fresh	5.41 ± 0.02 a	0.47 ± 0.02 g
	7	5.22 ± 0.00 f	0.84 ± 0.05 bc
	15	5.01 ± 0.02 h	1.06 ± 0.06 a
3% Free BSE*	Fresh	5.35 ± 0.01 b	0.54 ± 004 f
	7	5.25 ± 0.00 e	0.71 ± 0.02 d
	15	5.17 ± 0.02 g	0.90 ± 0.05 b
5% Free BSE	Fresh	5.33 ± 0.01 b	0.55 ± 0.04 f
	7	5.26 ± 0.01 de	0.65 ± 0.04 de
	15	5.19 ± 0.02 g	0.83 ± 0.02 b
3% Nano BSE	Fresh	5.33 ± 0.02 b	0.57 ± 0.03 f
	7	5.28 ± 0.01 d	0.68 ± 0.03 de
	15	5.20 ± 0.03 fg	0.78 ± 0.02 c
5% Nano BSE	Fresh	5.32 ± 0.02 bc	0.55 ± 0.01 f
	7	5.28 ± 0.02 cd	0.65 ± 0.03 e
	15	5.22 ± 0.03 efg	0.77 ± 0.03 c

Note: Values represent mean (n = 3) ± SD. Different letters in each column represent significant difference at 5% level of probability among samples.

^*BSE: Broccoli sprouts extract.