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Table 4 Mean and standard error of color, appearance and texture scores 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 Color (Whiteness) Appearance (Score) Texture (Score)
M4.9 (Control) 1st 55.23 ± 0.95a 8 ± 0.78a 7.33 ± 0.61a
45 days 51.23 ± 0.65b 9 ± 0.65b 6.22 ± 0.34b
90 days 47.23 ± 0.61c 6.96 ± 0.61c 5.33 ± 0.45c
M4.8 1st day 57.06 ± 0.35a 7 ± 0.51a 6.13 ± 0.34a
45 days 49.06 ± 0.51b 8 ± 0.72b 5.13 ± 0.23b
90 days 46.06 ± 0.78c 6.33 ± 0.91c 4.13 ± 0.65c
M5.0 1st day 58.2 ± 0.71a 5 ± 0.65a 8.00 ± 0.34a
45 days 53.2 ± 0.56b 6 ± 0.63b 7.23 ± 0.57b
90 days 49.2 ± 0.87c 4 ± 0.61c 6.23 ± 0.98c
M5.1 1st day 69.36 ± 0.13a 4.23 ± 0.67a 9.0 ± 0.56a
45 days 65.36 ± 0.62b 5.23 ± 0.62b 8.26 ± 0.35b
90 days 62.36 ± 0.6c 3.23 ± 0.56c 7.26 ± 0.56c
M5.2 1st day 74.93 ± 0.97a 4.3 ± 0.67a 9.00 ± 0.45a
45 days 71.26 ± 0.91b 5.3 ± 0.34b 8.26 ± 0.02b
90 days 68.26 ± 0.82c 3.3 ± 0.78c 7.26 ± 0.65c
  1. Values are expressed as mean ± SD of three replicates
  2. a,b,c 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)