Table 5.
Mean values (and standard deviations) obtained by the chemical-physical characterization of the cheese typologies. Different superscript letters within the same column indicate a significant difference (p < 0.01) among the cheese categories.
| Product Typology | Moisture % | Salt conc. % | Aw | pH | Lactic Acid (mg/kg) | Citric Acid (mg/kg) | Acetic Acid (mg/kg) |
|---|---|---|---|---|---|---|---|
| Pasta filata | 66.5 B ± 3.5 | 0.61 C ± 0.25 | 0.982 A ± 0.007 | 6.00 C ± 0.51 | 2783 B ± 4047 | 693 ± 1162 | 208 B ± 246 |
| Fresh cheeses | 63.4 B ± 7.8 | 0.86 B ± 0.21 | 0.975 A ± 0.010 | 5.11 E ± 0.62 | 7112 A ± 2399 | 406 ± 44 | 277 B ± 315 |
| Short ripened | 49.6 C ± 7.0 | 1.68 A ± 0.54 | 0.968 B ± 0.011 | 5.40 D ± 0.76 | 9586 A ± 6157 | 537 ± 899 | 806 A ± 798 |
| Mold ripened | 48.9 C ± 5.4 | 1.66 A ± 0.25 | 0.971 B ± 0.021 | 6.31 B ± 0.50 | 1790 B ± 1371 | 103 ± 133 | 1022 A ± 1082 |
| Ricotta | 76.8 A ± 3.8 | 0.32 D ±0.09 | 0.978 A ± 0.006 | 6.56 A ± 0.30 | 2817 B ± 4481 | 957 ± 1043 | 240 B ± 397 |
| Mascarpone | 48.3 C ± 6.0 | 0.11 D ± 0.01 | 0.979 A ± 0.010 | 6.48 B ± 0.25 | 203 B ± 288 | 1537 ± 504 | 0 |