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Table II.
Mean chemical composition (g·kg−1) of 26 samples of Pannerone cheese.
| Mean | SEa | Median | SDb | |
|---|---|---|---|---|
| Total solids | 592.3 | 1.9 | 590.6 | 9.4 |
| Fat | 334.0 | 2.9 | 336.0 | 15.0 |
| Protein | 235.6 | 1.9 | 235.4 | 9.5 |
| Ash | 22.6 | 0.5 | 23.4 | 2.7 |
| Lactose | 0.00 | 0.00 | 0.00 | 0.00 |
| Galactose | 0.01 | 0.01 | 0.00 | 0.03 |
| Lactic acid | 1.27 | 0.35 | 0.74 | 1.79 |
| Acetic acid | 0.69 | 0.07 | 0.72 | 0.37 |
| Citric acid | 0.00 | 0.00 | 0.00 | 0.00 |
| Propionic acid | 1.71 | 0.10 | 1.77 | 0.50 |
| Butyric acid | 7.49 | 0.29 | 7.64 | 1.49 |
| pH | 5.61 | 0.03 | 5.59 | 0.13 |