Free Access
Table I.
Statistical significance of heat treatment (of the cream) and of MF on the ash, protein and lipid contents of buttermilk.
| Comparison | Significance (P value) |
||
|---|---|---|---|
| Ash | Protein | Lipid | |
| Replicate batches | N.S.a | N.S. | N.S. |
| Heat treatment | N.S. | N.S. | 0.0131 |
| Fractionation (MF) | < 0.0001 | < 0.0001 | < 0.0001 |
| – (Buttermilk) × (Permeate & Retentate) | < 0.0001 | 0.0128 | 0.0028 |
| – (Permeate) × (Retentate) | < 0.0001 | < 0.0001 | < 0.0001 |
| (Heat treatment) × (Fractionation) | 0.0023 | N.S. | 0.0183 |
| – (Buttermilk) × (Heat treatment) × (Permeate & Retentate) | N.S. | N.S. | N.S. |
| – (Heat treatment) × (Permeate) × (Retentate) | 0.0007 | N.S. | 0.0060 |