Table 4 Mean and standard error of color, appearance and texture scores of buffalo milk mozzarella cheese at different milling pH during storage

M4.9 (Control)

1st

55.23 ± 0.95^a

8 ± 0.78^a

7.33 ± 0.61^a

45 days

51.23 ± 0.65^b

9 ± 0.65^b

6.22 ± 0.34^b

90 days

47.23 ± 0.61^c

6.96 ± 0.61^c

5.33 ± 0.45^c

M4.8

1st day

57.06 ± 0.35^a

7 ± 0.51^a

6.13 ± 0.34^a

45 days

49.06 ± 0.51^b

8 ± 0.72^b

5.13 ± 0.23^b

90 days

46.06 ± 0.78^c

6.33 ± 0.91^c

4.13 ± 0.65^c

M5.0

1st day

58.2 ± 0.71^a

5 ± 0.65^a

8.00 ± 0.34^a

45 days

53.2 ± 0.56^b

6 ± 0.63^b

7.23 ± 0.57^b

90 days

49.2 ± 0.87^c

4 ± 0.61^c

6.23 ± 0.98^c

M5.1

1st day

69.36 ± 0.13^a

4.23 ± 0.67^a

9.0 ± 0.56^a

45 days

65.36 ± 0.62^b

5.23 ± 0.62^b

8.26 ± 0.35^b

90 days

62.36 ± 0.6^c

3.23 ± 0.56^c

7.26 ± 0.56^c

M5.2

1st day

74.93 ± 0.97^a

4.3 ± 0.67^a

9.00 ± 0.45^a

45 days

71.26 ± 0.91^b

5.3 ± 0.34^b

8.26 ± 0.02^b

90 days

68.26 ± 0.82^c

3.3 ± 0.78^c

7.26 ± 0.65^c