Table 1. Proximate composition and pH of Queso Blanco cheese¹⁾ supplemented with different concentrations of powdered microcapsules of tomato extracts

Concentration (%, w/w)	Moisture (%)	Fat (%)	Protein (%)	Ash (%)	pH
Control	47.45±0.12^A2)	20.58±0.09^A	26.39±0.06^A	2.56±0.02^A	5.64^A
0.5	47.30±0.29^A	20.73±0.10^A	26.38±0.07^A	2.56±0.02^A	5.64^A
1.0	46.87±0.66^A	20.60±0.17^A	26.73±0.07^A	2.59±0.01^A	5.62^A
1.5	46.03±0.05^A	20.68±0.01^A	26.61±0.04^A	2.60±0.04^A	5.42^AB
2.0	46.23±0.01^A	20.54±0.11^A	26.44±0.38^A	2.57±0.03^A	5.24^B