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 VIII.

Effect of lysozyme addition to milk on Pannerone cheese fermentations: content of organic acids (g·kg⁻¹) after 6 days of warm room at 30 °C. Trials were performed in duplicate.

	Control		Lysozyme (50 mg·kg⁻¹)
	Mean	SD^*	Mean	SD
Total solids	579.8	2.0	589.4	8.5
Lactose	0.00	0.00	0.00	0.00
Galactose	0.07	0.06	0.00	0.00
Lactic acid	3.09^a	1.84	14.99^b	0.86
Acetic acid	0.40^a	0.17	1.64^b	0.20
Citric acid	0.00	0.00	0.00	0.00
Propionic acid	1.27^a	0.51	0.10^b	0.00
Butyric acid	6.29^a	1.21	0.49^b	0.00
pH	5.69^a	0.10	5.11^b	0.08

Different letters in the same row mean that the values are significantly different (P < 0.01).

SD, standard deviation.

Rows without superscripts did not present significant differences.