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Table V.
Chemical composition (g·kg−1) during traditional Pannerone cheese production and storage. Trials were performed in duplicate.
| Milk | Curd | Cheese |
||||||
|---|---|---|---|---|---|---|---|---|
| Warm room at 30 °C |
Storage at 4 °C |
|||||||
| Before moulding | 1 day | 4 days | 8 days | 12 days | 30 days | |||
| pH | Mean | 6.60 | 6.55 | 5.18 | 5.10 | 5.70 | 5.69 | 5.68 |
| SDa | 0.01 | 0.02 | 0.04 | 0.03 | 0.06 | 0.04 | 0.05 | |
| Total solids | Mean | 130.4 | 461.5 | 516.1 | 572.5 | 579.9 | 588.6 | 609.4 |
| SD | 5.8 | 43.7 | 23.5 | 3.2 | 0.7 | 2.1 | 10.1 | |
| Lactose | Mean | 52.58 | 27.42 | 13.20 | 0.00 | 0.00 | 0.00 | 0.00 |
| SD | 3.07 | 1.94 | 0.94 | 0.00 | 0.00 | 0.00 | 0.00 | |
| Citric acid | Mean | 1.82 | 1.80 | 1.59 | 0.31 | 0.00 | 0.00 | 0.00 |
| SD | 0.21 | 0.29 | 1.07 | 0.22 | 0.00 | 0.00 | 0.00 | |
| Galactose | Mean | 0.00 | 0.02 | 0.17 | 0.00 | 0.00 | 0.00 | 0.00 |
| SD | 0.08 | 0.02 | 0.02 | 0.09 | 0.03 | 0.08 | 0.04 | |
| Lactic acid | Mean | 0.00 | 0.14 | 6.74 | 15.03 | 1.04 | 1.24 | 1.12 |
| SD | 0.00 | 0.10 | 1.94 | 0.01 | 4.38 | 4.47 | 3.72 | |
| Acetic acid | Mean | 0.00 | 0.00 | 0.41 | 1.16 | 0.33 | 0.48 | 0.83 |
| SD | 0.00 | 0.00 | 0.54 | 0.34 | 0.16 | 0.28 | 0.71 | |
| Propionic acid | Mean | 0.00 | 0.00 | 0.00 | 0.24 | 1.75 | 1.57 | 1.61 |
| SD | 0.00 | 0.00 | 0.10 | 0.07 | 0.16 | 0.12 | 0.05 | |
| Butyric acid | Mean | 0.00 | 0.25 | 0.24 | 0.92 | 8.12 | 7.66 | 7.53 |
| SD | 0.00 | 0.18 | 0.01 | 0.38 | 1.36 | 0.89 | 0.61 | |