Table 1. Chemical composition, pH, and TA of Kuflu cheeses

Samples	pH	TA1)	Fat in DM (%)	Salt in DM (%)	Moisture (%)
MC1	5.78±0.02	2.47±0.03	6.5±0.3	3.8±0.2	50.8±1.2
MC2	5.40±0.04	2.25±0.05	25.0±2.3	3.8±0.2	39.9±0.5
MC3	6.29±0.04	2.58±0.01	6.0±0.3	3.6±0.1	48.7±1.3
MC4	5.83±0.01	2.53±0.00	7.5±0.9	3.6±0.2	56.7±2.1
MC5	5.65±0.00	2.64±0.03	16.5±0.9	2.1±0.1	48.8±1.0
MC6	6.69±0.09	1.37±0.01	6.0±0.6	3.7±0.3	51.7±1.4
MC7	5.66±0.01	2.53±0.02	6.0±0.2	4.3±0.3	45.9±1.1
MC8	5.32±0.02	2.47±0.03	27.5±1.3	5.2±0.2	48.2±0.8
MC9	6.15±0.00	1.59±0.02	9.5±0.3	4.0±0.0	48.0±2.2
MC10	5.17±0.03	2.81±0.01	6.5±0.5	4.4±0.2	49.8±0.7

TA expressed as g lactic acid/100 g cheese.
TA, titratable acidity; DM, dry matter.