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

From: Influence of milling pH and storage on quality characteristics, mineral and fatty acid profile of buffalo Mozzarella cheese

Treatments Storage Days pH Acidity (%) Protein (%) Fat (%) Ash (%) Moisture (%)
M4.9 (Control) 1st day 4.90 ± 0.00a 0.92 ± 0.01c 25.26 ± 0.15d 22.00 ± 0.05a 2.33 ± 0.01d 46.23 ± 0.09a
45 days 4.86 ± 0.01b 1.51 ± 0.01b 25.16 ± 0.03d 22.46 ± 0.09a 2.32 ± 0.01d 45.23 ± 0.09b
90 days 4.62 ± 0.01c 2.32 ± 0.01a 25.1 ± 0.02d 22.03 ± 0.03a 2.33 ± 0.01d 44.23 ± 0.09c
M4.8 1st day 4.8 ± 0.00a 1.08 ± 0.04a 24.1 ± 0.06d 22.15 ± 0.00a 2.16 ± 0.03e 45.13 ± 0.09a
45 days 4.73 ± 0.02b 1.92 ± 0.01b 24.13 ± 0.03d 22.06 ± 0.03a 2.18 ± 0.04e 43.13 ± 0.01b
90 days 4.51 ± 0.01c 2.52 ± 0.01c 24.04 ± 0.03d 22.16 ± 0.09a 2.18 ± 0.04e 42.13 ± 0.09c
M5.0 1st day 5.0 ± 0.00a 0.83 ± 0.01c 25.53 ± 0.15c 20 ± 0.00b 2.45 ± 0.00c 47.11 ± 0.06a
45 days 4.95 ± 0.01b 0.93 ± 0.01b 25.81 ± 0.01c 20.2 ± 0.06b 2.45 ± 0.01c 46.11 ± 0.06b
90 days 4.76 ± 0.02c 1.13 ± 0.02a 25.1 ± 0.06c 20.03 ± 0.03b 2.45 ± 0.00c 45.11 ± 0.06c
M5.1 1st day 5.1 ± 0.01a 0.74 ± 0.02c 26.33 ± 0.03b 19.0 ± 0.01c 2.74 ± 0.05b 52.3 ± 0.07a
45 days 4.99 ± 0.01b 0.82 ± 0.02b 26.52 ± 0.01b 19.1 ± 0.02c 2.73 ± 0.03b 50.3 ± 0.06b
90 days 4.90 ± 0.03c 0.87 ± 0.01a 26.41 ± 0.02b 19.16 ± 0.03c 2.73 ± 0.03b 49.8 ± 0.05c
M5.2 1st day 5.20 ± 0.00a 0.62 ± 0.01c 27.72 ± 0.02a 17.0 ± 0.03d 2.91 ± 0.02a 53.79 ± 0.06a
45 days 4.88 ± 0.03b 0.92 ± 0.02b 26.3 ± 0.03b 19.23 ± 0.02c 2.74 ± 0.03b 50.36 ± 0.07b
90 days 4.81 ± 0.01c 0.82 ± 0.02a 26.86 ± 0.04a 17.3 ± 0.01d 2.92 ± 0.02a 49.79 ± 0.06c
  1. Values are expressed as mean ± SD of three replicates
  2. a,b,c,d,e different short case letters within column showed significant (P < 0.05) relationship
  3. M4.9 (Cheese heat stretched at milling pH 4.9), M 4.8 (Cheese heat stretched at milling pH 4.8), M5.0 (Cheese heat stretched at milling pH 5.0), M5.1 (Cheese was heat stretched at milling pH 5.1), M5.2 (Cheese was heat stretched at milling pH 4.9)