Table 1. The physicochemical characteristics of the Ezine cheese samples
Samples | DM (%) | FDM (%) | SDM (%) | LADM (%) | pH |
E April1) | 42.51±0.13a | 47.73±0.09 | 8.80±0.04 | 1.485±0.05 | 4.77±0.05 |
E May | 43.19±0.10a | 49.50±0.10 | 9.85±0.11 | 1.447±0.04 | 4.87±0.05 |
E June | 47.94±0.15b | 51.99±0.13 | 7.58±0.05 | 1.386±0.08 | 4.87±0.09 |
E July | 45.18±0.22b | 51.39±1.13 | 9.19±0.18 | 1.488±0.08 | 4.72±0.07 |
A April | 45.87±0.44a | 49.13±0.19 | 7.52±0.13 | 1.247±0.03 | 5.05±0.04 |
A May | 47.70±0.11b | 51.07±0.17 | 7.36±0.18 | 1.177±0.06 | 5.01±0.014 |
A June | 48.56±0.14b | 53.14±0.23 | 7.38±0.11 | 1.191±0.05 | 4.96±0.02 |
A July | 48.38±1.13b | 53.66±1.15 | 7.13±0.17 | 1.158±0.03 | 4.93±0.03 |
B April | 52.75±0.49c | 50.30±0.13 | 6.30±0.05 | 1.172±0.17 | 4.95±0.05 |
B May | 55.49±1.09c | 50.80±0.09 | 5.15±0.11 | 1.168±0.09 | 5.06±0.13 |
B June | 55.73±0.11c | 53.30±0.11 | 5.06±0.13 | 1.202±0.12 | 4.91±0.07 |
B July | 53.61±1.10c | 53.16±1.13 | 6.38±0.16 | 1.128±0.08 | 4.94±0.18 |
| p<0.05 | N.S | N.S | N.S | N.S |
Data are expressed as mean±SD.
Averaged data of cheese samples produced in April, May, June, and July.
Means in the same column followed by different letters are significantly different (p<0.05).
DM, dry matter; FDM, fat in dry matter; SDM, salt in dry matter; LADM, lactic acid in dry matter; E, Ezine; A, Ayvacık; B, Bayramiç.