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

Table 5

The physicochemical properties of Fruit whey less Feta-type cheeses produced using different percentages of pomegranate juice (S₀, S₅, S₁₀, S₁₅, and S₂₀, respectively, containing 0, 5, 10, 15, and 20% of pomegranate juice).

Variables	Days	S0	S5	S10	S15	S20	P Treatment	P Ripening
pH	0	4.82^Aa	4.83^Aa	4.80^Aa	4.83^Aa	4.77^Ba
	15	4.78^Ab	4.75^Bb	4.68^Cb	4.78^ABb	4.68^Cb
	30	4.68^Ac	4.60^Bc	4.65^Cb	4.67^Dc	4.58^Ec
	45	4.66^Ac	4.58^Bc	4.55^Cc	4.58^Bd	4.44^Dd
	60	4.57^Ad	4.50^Bd	4.52^Bc	4.53^Be	4.40^Cd
Syneresis (%)	0	2.5^Aa	2.9^Ba	3.5^Ca	3.9^Da	4.2^Ea
	15	2.7^Ab	3.1^Bab	3.5^Ca	4.2^Da	4.6^Eb
	30	3.0^Ab	3.4^Bab	3.7^Ca	4.1^Da	4.7^Eb
	45	1.9^Ac	2.3^Bc	2.5^Cb	3.2^Db	3.4^Ec
	60	0.0^Ad	0.0^Ad	0.3^Bc	0.73^Cc	1.7^Dd
Dry matter (%)	0	37.45^Aa	37.02^Ba	36.45^Ca	35.69^Da	35.11^Ea
	15	37.50^Aab	37.08^Ba	36.49^Ca	35.72^Dab	35.24^Eb
	30	37.81^Ab	37.22^Bb	36.55^Cb	35.78^Db	35.35^Ec
	45	37.24^Ac	36.68^Bc	35.95^Cc	35.25^Dc	34.45^Ed
	60	36.69^Ad	35.86^Bd	35.28^Cd	34.32^Dd	34.24^Ee
Fat (%)	0	16.27^Aa	15.39^Ba	14.92^Ca	14.66^Da	14.29^Ea
	15	16.30^Aa	15.40^Ba	14.88^Ca	14.72^Da	14.35^Ea
	30	16.38^Aa	15.47^Ba	15.00^Ca	14.81^Da	14.38^Ea
	45	15.90^Ab	15.28^Bb	14.71^Cb	14.58^Db	14.19^Eb
	60	15.60^A	15.04^Bc	14.46^Cc	14.21^Dc	13.64^Ec
Salt (%)	0	1.37^Aa	1.35^Ba	1.32^Ca	1.16^Da	1.12^Ea
	15	1.36^Ab	1.33^ABb	1.30^Ba	1.13^Cb	1.08^Db
	30	1.35^Ab	1.32^Ab	1.27^Bb	1.17^Ca	1.07^Db
	45	1.39^Ac	1.36^Ba	1.31^Ca	1.21^Dc	1.14^Ea
	60	1.45^Ad	1.40^Bc	1.34^Cc	1.27^Dd	1.20^Ec
Ash (%)	0	3.55	3.40	3.26	3.18	3.04		ns
	15	3.48	3.54	3.24	3.12	3.15
	30	3.45	3.39	3.32	3.09	3.07
	45	3.49	3.36	3.24	3.07	3.06
	60	3.41	3.30	3.16	3.10	2.99
Total protein (%)	0	12.38^Aa	11.80^Ba	11.38^Ca	10.93^Da	10.32^Ea
	15	12.39^Aa	11.94^Ba	11.36^Ca	10.95^Da	10.31^Ea
	30	12.43^Aa	11.95^Ba	11.39^Ca	11.00^Da	10.28^Eb
	45	12.13^Ab	11.70^Bb	11.31^Cb	10.93^Da	10.10^Ec
	60	12.06^Ac	11.50^Bc	10.88^Cc	10.58^Db	9.99^Ec
Nonprotein nitrogen/total protein	0	2.26^Aa	2.05^Ba	1.90^Ba	1.85^BCa	1.80^Ca
	15	3.05^Ab	2.28^Bb	2.55^Bb	2.70^Bb	2.48^Cb
	30	4.66^Ac	2.55^Bc	3.50^Bc	3.15^Cc	3.05^Dc
	45	6.53^Ad	3.78^Bd	3.85^Bd	3.82^Bd	3.35^Cd
	60	7.63^Ae	4.90^Be	4.35^Ce	4.03^De	3.85^De
Total phenol (mg/g of cheese)	0	0.078^Aa	0.148^Ba	0.252^Ca	0.353^Da	0.443^Ea
	15	0.072^Aa	0.118^Bb	0.173^Cb	0.290^Db	0.378^Eb
	30	0.036^Ab	0.067^Bc	0.093^Cc	0.225^Dc	0.293^Ec
	45	0.024^Ac	0.027^Ad	0.063^Bd	0.147^Cd	0.203^Dd
	60	0.014^Ad	0.016^Ae	0.049^Be	0.102^Cc	0.183^De
Anthocyanin (mg/g of cheese)	0	0^Aa	0.013^Ba	0.023^Ca	0.038^Da	0.049^Ea
	15	0^Aa	0.007^Bb	0.018^Cb	0.034^Db	0.041^Eb
	30	0^Aa	0.003^Bc	0.011^Cc	0.030^Dc	0.033^Ec
	45	0^Aa	0^Ad	0.008^Bd	0.022^Cd	0.027^Dd
	60	0^Aa	0^Ad	0.003^Be	0.018^Ce	0.024^Dd
Radical inhibition %	0	5.54^Aa	20.20^Ba	30.33^Ca	42.10^Da	53.99^Ea
	15	7.03^Ab	18.00^Bb	27.16^Cb	34.92^Db	39.72^Eb
	30	8.34^Ac	15.16^Bc	20.11^Cc	21.30^Cc	20.89^Cc
	45	9.01^Ad	11.50^Bd	12.72^Cd	17.95^Dd	18.28^Ed
	60	9.74^Ae	9.25^Ae	11.78^Be	15.36^Ce	17.33^De
Ferry fatty acid (meq/100 g fat)	0	0.30^Aa	0.27^Ba	0.25^Ca	0.20^Da	0.19^Da
	15	0.35^Ab	0.28^Ba	0.27^Bab	0.22^Ca	0.20^Cb
	30	0.51^Ac	0.29^Ba	0.28^Bb	0.25^Cb	0.24^Cc
	45	0.65^Ad	0.32^Bb	0.30^BCc	0.28^Cc	0.27^Cd
	60	0.78^Ae	0.36^Bc	0.33^Cd	0.32^Cd	0.33^Ce
Peroxide value (meq g o2/kg fat)	0	0.130^Aa	0.125^ABa	0.120^BCa	0.115^Da	0.095^Ea
	15	0.150^Ab	0.150^Ab	0.150^Ab	0.130^Bb	0.135^Bb
	30	0.200^Ac	0.195^Ac	0.190^Ac	0.170^Bc	0.150^Cc
	45	0.250^Ad	0.245^Ad	0.240^Ad	0.220^Bd	0.225^Bd
	60	0.310^Ae	0.300^Ae	0.295^Ae	0.275^Be	0.250^Ce
Thiobarbituric acid index (ppm)	0	0.195^Aa	0.180^ABa	0.175^Ba	0.150^Ca	0.070^Da
	15	0.575^Ab	0.450^ABb	0.500^Bb	0.410^Cb	0.220^Db
	30	1.015^Ac	1.115^Ac	0.940^Bc	0.925^Cc	0.800^Dc
	45	1.650^Ad	1.700^ABd	1.550^Bd	1.425^Cd	1.250^Dd
	60	2.135^Ae	1.990^Be	1.865^Ce	1.815^De	1.470^Ee
L	0	62.25^Aa	57.55^Ba	55.30^Ca	53.95^Da	51.30^Ea
	15	61.75^Ab	56.55^Bb	54.60^Cb	52.90^Db	50.50^Eb
	30	60.50^Ac	55.60^Bc	54.10^Cb	52.45^Db	50.80^Eb
	45	59.05^Ac	55.10^Bc	53.80^Cc	50.95^Dc	49.00^Dc
	60	58.35^Ad	54.25^Bd	52.75^Bd	50.10^Cc	48.35^Ed
b	0	17.45^Ad	15.65^Bd	14.95^Bd	14.05^Cc	13.20^Dd
	15	18.05^Ac	15.90^Bc	15.10^Bc	14.10^Cbc	13.45^Dc
	30	18.20^Ab	16.15^Bbc	15.50^Bc	14.55^Cb	13.70^Dc
	45	18.50^Ab	16.45^Bb	16.60^Bb	15.20^Ca	14.15^Db
	60	19.65^Aa	16.95^Ba	17.20^Ba	15.15^Ca	14.40^Da
a	0	2.50^Ea	4.10^Da	5.75^Ca	7.30^Ba	7.75^Aa
	15	2.35^Eb	3.55^Db	5.15^Cb	7.20^Bb	7.40^Ab
	30	2.35^Eb	3.25^Db	4.55^Cc	6.70^Bc	7.20^Ac
	45	2.05^Ec	2.45^Dc	4.50^Cc	5.65^Bd	7.20^Ac
	60	1.80^Ed	2.30^Dc	3.65^Cd	5.40^Bd	5.85^Ad

ns, nonsignificant, . Means within each row with different uppercase letters are significantly different (), and means within each column with different lowercase letters are significantly different ().