From: Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening
Ripening Temperature | Ripening Days | Cow Cheddar | Buffalo Cheddar | Cow Cheddar | Buffalo Cheddar | Cow Cheddar | Buffalo Cheddar |
---|---|---|---|---|---|---|---|
Moisture % | Moisture % | Fat % | Fat % | Protein % | Protein % | ||
4 °C | 0 | 38.27 ± 1.15a | 35.89 ± 1.28b | 30.55 ± 0.84b | 32.79 ± 0.93a | 24.83 ± 0.55d | 27.18 ± 0.61a |
40 | 38.21 ± 0.99a | 35.62 ± 0.76b | 30.12 ± 0.65b | 32.55 ± 0.65a | 24.64 ± 0.17d | 27.05 ± 0.46a | |
80 | 37.92 ± 0.42a | 35.13 ± 0.48b | 29.41 ± 0.27c | 31.83 ± 0.17b | 24.33 ± 0.36d | 26.88 ± 0.32b | |
120 | 37.73 ± 0.66a | 34.26 ± 0.95c | 29.25 ± 0.52c | 31.27 ± 0.54b | 23.28 ± 0.43e | 26.14 ± 0.29b | |
12 °C | 0 | 38.27 ± 1.15a | 35.89 ± 1.28b | 30.51 ± 0.84b | 32.79 ± 0.93a | 24.87 ± 0.55d | 27.18 ± 0.61a |
40 | 38.12 ± 0.75a | 35.42 ± 0.73b | 29.33 ± 1.12c | 32.18 ± 0.72a | 24.54 ± 0.34d | 27.11 ± 0.53a | |
80 | 37.53 ± 0.46a | 34.78 ± 1.05c | 28.18 ± 0.39d | 31.11 ± 0.19b | 23.53 ± 0.49e | 26.29 ± 0.98b | |
120 | 36.19 ± 0.82b | 33.19 ± 0.59d | 26.85 ± 0.77e | 29.23 ± 0.42c | 22.27 ± 0.19f | 25.36 ± 0.62c |