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Table II.
Levels of pH 4.6-soluble nitrogen (expressed as a percentage of total nitrogen) in Cheddar cheeses made from milk containing 0% (control), 0.1%, 0.25%, 0.4%, 1% or 2% (v/v) equine blood serum after 1 and 180 days of ripening.
| Ripening time (days) | Level of equine blood serum (%, v/v, of milk) | Trial |
||
|---|---|---|---|---|
| A | B | C | ||
| 1 | Control | 4.4 ± 0.45a | 3.99 ± 0.04a | 3.49 ± 0.06a |
| 0.1 | – | – | 2.82 ± 0.11b | |
| 0.25 | – | – | 2.79 ± 0.04b | |
| 0.4 | 3.14 ± 0.11b | 3.23 ± 0.08b | 2.73 ± 0.06b | |
| 1 | 3.39 ± 0.42b | 2.94 ± 0.02c | – | |
| 2 | 3.39 ± 0.20b | 2.74 ± 0.12d | 2.75 ± 0.05b | |
| 180 | Control | 16.98 ± 0.77a | 17.65 ± 0.46a | 18.12 ± 0.24a |
| 0.1 | – | – | 13.43 ± 0.61b | |
| 0.25 | – | – | 9.36 ± 0.13c | |
| 0.4 | 8.84 ± 0.09b | 9.41 ± 0.17b | 9.32 ± 0.19c | |
| 1 | 8.63 ± 0.35b | 10.03 ± 0.21b | – | |
| 2 | 7.16 ± 0.21c | 10.12 ± 0.29b | 9.33 ± 0.12c | |
Numbers represent means and standard deviations (n = 6); means within a column with different superscripts were significantly different (Tukey’s HSD, P < 0.05).