Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening

Table 2 Antioxidant properties of cow and buffalo milk cheddar cheese in accelerated ripening

Ripening Temperature	Ripening Days	Cow Cheddar	Buffalo Cheddar	Cow Cheddar	Buffalo Cheddar
		TAC	TAC	DPPH	DPPH
		%	%	%	%
4 °C	0	15.42 ± 0.61^l	20.55 ± 1.46^k	9.61 ± 0.62^l	13.82 ± 1.24^k
	40	27.36 ± 1.13^j	30.72 ± 1.71ⁱ	19.37 ± 0.52^j	29.88 ± 1.97i
	80	40.87 ± 1.59^g	51.66 ± 2.19^f	31.67 ± 1.16^h	48.22 ± 1.73^e
	120	53.42 ± 1.38^e	73.91 ± 2.34^c	44.56 ± 1.66^f	63.27 ± 2.81^c
12 °C	0	15.42 ± 0.88^k	20.55 ± 0.92^k	9.61 ± 0.75^l	13.82 ± 0.62^k
	40	32.91 ± 1.33^h	37.43 ± 1.55^h	23.46 ± 1.75ⁱ	39.88 ± 2.11^g
	80	65.41 ± 1.98^d	77.94 ± 1.28^b	54.22 ± 2.49^e	67.95 ± 1.43^b
	120	77.76 ± 1.47^b	88.30 ± 1.47^a	59.67 ± 1.92d	72.44 ± 3.53^a

Within the columns of a parameter, means expressed by a different letter are statistically significant (p < 0.05)
TAC Total Antioxidant Capacity

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