Technological, microbiological and chemical characteristics of Pannerone, a traditional Italian raw milk cheeseCaractéristiques technologiques, microbiologiques et chimiques du Pannerone, un fromage italien traditionnel au lait cru.

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Table VI.

Chemical composition (g·kg⁻¹) of Pannerone cheese after 1 day and 6 days of storage at different temperatures. Number of trials at temperature of 4, 20, 25, 30 and 38 °C were respectively 3, 3, 5, 3 and 3.

	4 °C		20 °C		25 °C		30 °C		38 °C
	Mean	SD	Mean	SD	Mean	SD	Mean	SD	Mean	SD
1 day
Total solids	510.2^a	3.1	516.5^a	3.0	512.4^a	19.7	540.5^b	12.5	574.8^b	12.5
Lactose	11.40	0.42	8.45	3.46	11.88	2.42	11.10	4.81	6.85	2.19
Galactose	0.30	0.00	0.20	0.14	0.25	0.06	0.15	0.07	0.30	0.14
Lactic acid	8.75	1.20	7.50	1.13	7.70	1.51	6.80	3.96	7.90	0.99
Acetic acid	0.75	0.35	1.10	0.14	1.03	0.37	1.20	0.00	1.20	0.28
Citric acid	0.60	0.85	0.00	0.00	0.30	0.60	0.05	0.07	0.00	0.00
Propionic acid	0.20	0.14	0.20	0.14	0.10	0.08	0.20	0.14	0.10	0.14
Butyric acid	0.05	0.07	0.20	0.14	0.28	0.24	0.25	0.07	0.30	0.42
pH	5.24	0.04	5.27	0.07	5.26	0.06	5.22	0.05	5.27	0.01
6 days
Total solids	546.1^a	7.1	552.9^a	5.9	566.5^b	11.0	579.8^b	2.0	598.0^c	9.5
Lactose	4.05^a	0.49	0.00^b	0.00	0.00^b	0.00	0.00^b	0.00	0.00^b	0.00
Galactose	0.30	0.14	0.17	0.06	0.15	0.08	0.07	0.06	0.00	0.00
Lactic acid	13.15^a	1.20	15.27^a	1.58	9.40^a	5.09	3.09^b	1.84	0.60^c	0.51
Acetic acid	0.90^a	0.28	0.90^a	0.26	0.81^a	0.48	0.40^b	0.17	0.29^b	0.12
Citric acid	0.60^a	0.85	0.00^b	0.00	0.00^b	0.00	0.00^b	0.00	0.00^b	0.00
Propionic acid	0.10^a	0.14	0.30^a	0.10	0.71^a	0.73	1.27^b	0.51	1.61^b	0.50
Butyric acid	0.35^a	0.07	1.14^b	0.37	3.43^b	2.60	6.29^c	1.21	6.40^c	1.18
pH	5.28^a	0.25	5.27^a	0.08	5.36^a	0.36	5.69^b	0.10	5.72^b	0.08

^{a, b, c}

Different letters in the same row mean that the values are significantly different (P < 0.05).

Rows without superscripts did not present significant differences.