Effect of Pomegranate Juice on the Manufacturing Process and Characterization of Feta-Type Cheese during Storage

Table 1

Experimental design variables and levels.

Run	WPC (%)	MPC (%)	Cream (%)
1	3.33	8.33	48.3
2	6.67	6.67	46.7
3	0.00	10.0	50.0
4	0.00	5.00	55.0
5	5.00	5.00	50.0
6	5.00	10.0	45.0
7	0.00	15.0	45.0
8	10.0	5.00	45.0
9	1.67	11.67	46.7
10	0.00	15.0	45.0
11	10.0	5.00	45.0
12	0.00	10.0	50.0
13	0.00	5.00	55.0
14	1.67	6.67	51.7

WPC: whey protein concentrate; MPC: milk protein concentrate. g/100 g of cheese.