Table 1

Physicochemical characteristics	Storage time (day)
Physicochemical characteristics	0		30		60
	Control	Fortified	Control	Fortified	Control	Fortified
pH	4.78 ± 0.02^a	4.7 ± 0.01^a	4.62 ± 0.03^b	4.48 ± 0.03^c	4.65 ± 0.01^b	4.46 ± 0.01^c
MSNF%b	18.2 ± 0.25^a	16.2 ± 0.28^b	17.6 ± 0.23^c	17.9 ± 0.24^c	17.2 ± 0.02^a	19.2 ± 0.31^d
Fat%	8.5 ± 0.02^a	8.5 ± 0.05^ab	8.7 ± 0.03^b	9.3 ± 0.0^bc	8.7 ± 0.06^b	8.8 ± 0.08^b
Protein%	13.1 ± 0.25^a	11.5 ± 0.23^b	13.5 ± 0.17^a	11.9 ± 0.15^b	13.0 ± 0.12^a	12.1 ± 0.15^b
Texture hardness (N)	1.9 ± 0.03^a	1.7 ± 0.07^a	2.5 ± 0.04^b	2.3 ± 0.02^b	2.1 ± 0.06^ab	1.8 ± 0.05^a
Overall Acceptabilityc	4.2 ± 0.02^a	3.8 ± 0.02^ab	4.1 ± 0.06^a	3.9 ± 0.02^b	3.8 ± 0.08^b	3.2 ± 0.03^c

^aMeans with different superscripts within the same row differ significantly (P<0.05)
^bMSNF, milk solids nonfat, and
^cAveraged sensory panel scores for each cheese sample

Table 1: Effect of 5°C storage time on physiochemical properties and sensorial scores of fortified and control (unfortified) samples of low fat UF-Feta cheesea.