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.