NWCbacto NWCno bacto CNTR
1d 7d 1d 7d 1d 7d
pH 5.35 ± 0.01a 5.41 ± 0.03b 5.31 ± 0.04a 5.43 ± 0.02b 5.86 ± 0.03c 5.96 ± 0.03d
Moisture 620 ± 6.0a 626 ± 5.5a 615 ± 4.0a 621 ± 5.5a 616 ± 5.5a 639 ± 5.0b
Fat 155 ± 4.5a,b 153 ± 3.5a,b 156 ± 1.0b 154 ± 5.0a,b 158 ± 3.0b 151 ± 3.0a
Protein 148 ± 2.0a,b 149 ± 4.0a,b 149 ± 2.5a,b 148 ± 2.0a,b 151 ± 2.0b 143 ± 3.5a
NaCl 7.4 ± 0.3c 3.9 ± 0.4b 7.6 ± 0.2c 3.8 ± 0.2b 8.0 ± 0.5c 2.5 ± 0.2a
WSN 0.12 ± 0.01c 0.10 ± 0.03b,c 0.14 ± 0.05c 0.11 ± 0.02c 0.07 ± 0.01b 0.04 ± 0.01a
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).