Table 1

	NWC_bacto		NWC_{no bacto}		CNTR
	1d	7d	1d	7d	1d	7d
pH	5.35 ± 0.01^a	5.41 ± 0.03^b	5.31 ± 0.04^a	5.43 ± 0.02^b	5.86 ± 0.03^c	5.96 ± 0.03^d
Moisture	620 ± 6.0^a	626 ± 5.5^a	615 ± 4.0^a	621 ± 5.5^a	616 ± 5.5^a	639 ± 5.0^b
Fat	155 ± 4.5^a,b	153 ± 3.5^a,b	156 ± 1.0^b	154 ± 5.0^a,b	158 ± 3.0^b	151 ± 3.0^a
Protein	148 ± 2.0^a,b	149 ± 4.0^a,b	149 ± 2.5^a,b	148 ± 2.0^a,b	151 ± 2.0^b	143 ± 3.5^a
NaCl	7.4 ± 0.3^c	3.9 ± 0.4^b	7.6 ± 0.2^c	3.8 ± 0.2^b	8.0 ± 0.5^c	2.5 ± 0.2^a
WSN	0.12 ± 0.01^c	0.10 ± 0.03^b,c	0.14 ± 0.05^c	0.11 ± 0.02^c	0.07 ± 0.01^b	0.04 ± 0.01^a

Values with different superscripts are different at P<0.01 (One-way ANOVA and Duncan’s test)

Table 1: Chemical composition of Mozzarella samples during storage (g kg^-1).