Table 1 Mean and standard error of physicochemical composition of buffalo milk mozzarella cheese at different milling pH during storage

4.90 ± 0.00^a

0.92 ± 0.01^c

25.26 ± 0.15^d

22.00 ± 0.05^a

2.33 ± 0.01^d

46.23 ± 0.09^a

4.86 ± 0.01^b

1.51 ± 0.01^b

25.16 ± 0.03^d

22.46 ± 0.09^a

2.32 ± 0.01^d

45.23 ± 0.09^b

4.62 ± 0.01^c

2.32 ± 0.01^a

25.1 ± 0.02^d

22.03 ± 0.03^a

2.33 ± 0.01^d

44.23 ± 0.09^c

4.8 ± 0.00^a

1.08 ± 0.04^a

24.1 ± 0.06^d

22.15 ± 0.00^a

2.16 ± 0.03^e

45.13 ± 0.09^a

4.73 ± 0.02^b

1.92 ± 0.01^b

24.13 ± 0.03^d

22.06 ± 0.03^a

2.18 ± 0.04^e

43.13 ± 0.01^b

4.51 ± 0.01^c

2.52 ± 0.01^c

24.04 ± 0.03^d

22.16 ± 0.09^a

2.18 ± 0.04^e

42.13 ± 0.09^c

5.0 ± 0.00^a

0.83 ± 0.01^c

25.53 ± 0.15^c

20 ± 0.00^b

2.45 ± 0.00^c

47.11 ± 0.06^a

4.95 ± 0.01^b

0.93 ± 0.01^b

25.81 ± 0.01^c

20.2 ± 0.06^b

2.45 ± 0.01^c

46.11 ± 0.06^b

4.76 ± 0.02^c

1.13 ± 0.02^a

25.1 ± 0.06^c

20.03 ± 0.03^b

2.45 ± 0.00^c

45.11 ± 0.06^c

5.1 ± 0.01^a

0.74 ± 0.02^c

26.33 ± 0.03^b

19.0 ± 0.01^c

2.74 ± 0.05^b

52.3 ± 0.07^a

4.99 ± 0.01^b

0.82 ± 0.02^b

26.52 ± 0.01^b

19.1 ± 0.02^c

2.73 ± 0.03^b

50.3 ± 0.06^b

4.90 ± 0.03^c

0.87 ± 0.01^a

26.41 ± 0.02^b

19.16 ± 0.03^c

2.73 ± 0.03^b

49.8 ± 0.05^c

5.20 ± 0.00^a

0.62 ± 0.01^c

27.72 ± 0.02^a

17.0 ± 0.03^d

2.91 ± 0.02^a

53.79 ± 0.06^a

4.88 ± 0.03^b

0.92 ± 0.02^b

26.3 ± 0.03^b

19.23 ± 0.02^c

2.74 ± 0.03^b

50.36 ± 0.07^b

4.81 ± 0.01^c

0.82 ± 0.02^a

26.86 ± 0.04^a

17.3 ± 0.01^d

2.92 ± 0.02^a

49.79 ± 0.06^c