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Table 1 Chemical composition of cow and buffalo cheddar cheese ripened at 4 °C and 12 °C

From: Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening

Ripening Temperature

Ripening Days

Cow Cheddar

Buffalo Cheddar

Cow Cheddar

Buffalo Cheddar

Cow Cheddar

Buffalo Cheddar

Moisture %

Moisture %

Fat %

Fat %

Protein %

Protein %

4 °C

0

38.27 ± 1.15a

35.89 ± 1.28b

30.55 ± 0.84b

32.79 ± 0.93a

24.83 ± 0.55d

27.18 ± 0.61a

40

38.21 ± 0.99a

35.62 ± 0.76b

30.12 ± 0.65b

32.55 ± 0.65a

24.64 ± 0.17d

27.05 ± 0.46a

80

37.92 ± 0.42a

35.13 ± 0.48b

29.41 ± 0.27c

31.83 ± 0.17b

24.33 ± 0.36d

26.88 ± 0.32b

120

37.73 ± 0.66a

34.26 ± 0.95c

29.25 ± 0.52c

31.27 ± 0.54b

23.28 ± 0.43e

26.14 ± 0.29b

12 °C

0

38.27 ± 1.15a

35.89 ± 1.28b

30.51 ± 0.84b

32.79 ± 0.93a

24.87 ± 0.55d

27.18 ± 0.61a

40

38.12 ± 0.75a

35.42 ± 0.73b

29.33 ± 1.12c

32.18 ± 0.72a

24.54 ± 0.34d

27.11 ± 0.53a

80

37.53 ± 0.46a

34.78 ± 1.05c

28.18 ± 0.39d

31.11 ± 0.19b

23.53 ± 0.49e

26.29 ± 0.98b

120

36.19 ± 0.82b

33.19 ± 0.59d

26.85 ± 0.77e

29.23 ± 0.42c

22.27 ± 0.19f

25.36 ± 0.62c

  1. Within the columns of a parameter, means denoted by different letter are statistically different (p < 0.05)