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

Table 3

Physicochemical characteristics of market Feta cheese and optimal cheese^.

Properties	Syneresis (%)	Dry matter (%)	Fat (%)	Acidity (%)	Salt (%)	Total protein (%)
Market cheese	0.21 ± 12.20^a	37.10^a ± 0.56	0.35 ± 16.52^a	0.05 ± 1.18^a	0.03 ± 1.35^a	12.20^a ± 0.26
Optimal cheese	2.50^b ± 0.71	37.40^a ± 0.57	16.25^a ± 0.37	0.01 ± 1.09^b	1.38^a ± 0.03	0.22 ± 12.35^a
Properties	Ash (%)	pH	Hardness (g)	Cohesiveness	Gumminess (g)	Chewiness (mj)
Market cheese	3.45^a ± 0.40	5.10^a ± 0.12	1161^a ± 50.00	0.430^b ± 0.09	552.00^b ± 33.6	16.25^b ± 2.8
Optimal cheese	3.50^a ± 0.70	0.07 ± 4.75^b	1109^a ± 84.15	0.565^a ± 0.17	625.75^a ± 29.34	21.09^a ± 1.64
Properties	Springiness (mm)	Adhesiveness (mj)	Color-L	Color-b	Color-a
Market cheese	3.10^a ± 0.43	2.3^b ± 0.22	63.50^a ± 0.42	17.00^a ± 0.64	1.00^b ± 0.02
Optimal cheese	3.44^a ± 0.50	1.05^a ± 0.34	62.70^a ± 0.424	17.90^a ± 0.64	2.40^a ± 0.15

Averages of three replicates have been reported as mean ± standard deviation. Means within each column with different lowercase letters are significantly different ().