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Table 2 Mean and standard error of mineral 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 Calcium (mg/g) Potassium (mg/g) Sodium (mg/g)
M4.9 (Control) 1st day 72.16 ± 0.60e 8.60 ± 0.87a 12.33 ± 0.43d
45 days 72.19 ± 0.60e 8.26 ± 0.56a 12.60 ± 0.32d
90 days 72.15 ± 0.50e 8.73 ± 0.67a 12.66 ± 0.54d
M4.8 1st day 69.10 ± 0.60f 8.23 ± 0.45a 12.13 ± 0.21d
45 days 68.76 ± 0.50f 8.56 ± 0.65a 12.16 ± 0.61d
90 days 68.76 ± 0.30f 8.73 ± 0.76a 12.13 ± 0.63d
M5.0 1st day 74.23 ± 0.33c 8.96 ± 0.94a 12.96 ± 0.78b
45 days 73.9 ± 0.44d 8.63 ± 0.45a 12.96 ± 0.91b
90 days 73.9 ± 0.33d 8.40 ± 0.91a 13.16 ± 0.43b
M5.1 1st day 75.26 ± 0.54b 8.30 ± 0.76a 12.76 ± 0.78c
45 days 75.4 ± 0.56b 8.46 ± 0.58a 12.76 ± 0.76c
90 days 75.4 ± 0.67b 8.48 ± 0.72a 12.8 ± 0.12c
M5.2 1st day 79.03 ± 0.34a 8.10 ± 0.56a 13.1 ± 0.45b
45 days 75.4 ± 0.45b 8.50 ± 0.43a 12.83 ± 0.78a
90 days 79.03 ± 0.65a 8.63 ± 0.43a 13.23 ± 0.98b
  1. Values are expressed as mean ± SD of three replicates
  2. a,b,c,d,e,fdifferent 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)