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

Table 4

Properties of pasteurized pomegranate juice^.

Ash (%)	Total soluble solids (%)	Acidity (%)	pH	Total phenol (mg/100 ml)	Anthocyanin (mg/100 ml)
0.29 ± 0.05	18.12 ± 0.1	0.02 ± 1.5	0.02 ± 3.2	12 ± 245	0.23 ± 27.82

Averages of three replicates have been reported as mean ± standard deviation.