Table 1

Item1	L1	L2	L3	L4	C1	C2	C3	C4
Moisture%	50.75 ± 0.8^b	55.00 ± 1.59^a	54.29 ± 1.64^a	53.70 ± 2.96^a	49.56 ± 0.97^b	54.52 ± 0.55^a	55.12 ± 2.67^a	55.71 ± 0.37^a
Fat%	28.5 ± 0.5^a	25.75 ± 0.25^b	25.25 ± 0.25^b	25.00 ± 0.75^b	29.00 ± 0.5^a	25.00 ± 0.5^b	25.5 ± 0.75^b	25.75 ± 0.3^b
Protein%	15.25 ± 0.05^a	14.5 ± 0.1^b	14.45 ± 0.15^b	14.65 ± 0.15^b	15.45 ± 0.25^a	14.65 ± 0.15^b	14.5 ± 0.15^b	14.45 ± 0.2^b
pH	5.29 ± 0.05^a	5.2 ± 0.08^b	5.12 ± 0.03c	4.06 ± 0.71^d	6.08 ± 0.23^a	4.53 ± 0.15^b	4.34 ± 0.19c	5.12 ± 0.01d
Total ash%	6.33 ± 0.33^a	4.73 ± 0.16^b	4.19 ± 0.3^b	4.13 ± 0.24^b	6.68 ± 0.01^a	4.59 ± 0.2^b	4.54 ± 0.25^b	4.24 ± 0.14^b
Salt%	6.08 ± 0.44^a	4.21 ± 0.47^b	3.79 ± 0.13^b	4.06 ± 0.71^b	6.08 ± 0.23^a	4.53 ± 0.15^b	4.34 ± 0.19^b	4.43 ± 0.25^b
S/M	12.1 ± 0.3^a	7.5 ± 0.6^b	7.00 ± 0.2^b	7.8 ± 1.1^b	12.00 ± 0.4^a	8.35 ± 0.25^b	7.95 ± 0.65^b	8.00 ± 0.5^b
M/P	3.26 ± 0.01^b	3.73 ± 0.01^a	3.75 ± 0.15^a	3.68 ± 0.17^a	3.18 ± 0.02^b	3.75 ± 0.03^a	3.73 ± 0.14^a	3.72 ± 0.09^a
MNFS	69.69 ± 0.27^b	74.43 ± 1.96^a	74.74 ± 1.2^a	74.96 ± 1.8^a	69.68 ± 0.15^b	75.7 ± 0.22^a	74.92 ± 2.17^a	75.5 ± 0.93^a
FDM	57.63 ± 0.3^a	56.13 ± 0.09^a	55.33 ± 1.93^a	56.34 ± 2.45^a	56.42 ± 1.05^a	54.99 ± 0.51^a	57.61 ± 2.03^a	58.56 ± 0.48^a
T:P	0.245 ± 0.06^b	0.327 ± 0.07^a	0.325 ± 0.04^a	0.320 ± 0.08^a	0.250 ± 0.05^b	0.332 ± 0.06^a	0.330 ± 0.04^a	0.322 ± 0.07^a
Water activity, %	88.85 ± 0.2^b	92.85 ± 0.35^a	92.8 ± 0.09^a	92.65 ± 0.25^a	88.05 ± 0.25^b	93.00 ± 0.3^a	92.05 ± 0.14^a	92.3 ± 0.09a

^a-bMeans within the same row with different subscripts differ (p < .05) 1S/M= ratio of salt to moisture; M/P= Ratio of moisture to protein; MNFS= moisture in non fat substances; FDM= fat in dry matter; T:P= ratio of Tyr-Trp concentration to protein content, as the proteolysis rate

Table 1: Means ± SD of chemical composition, proteolyses rate, and water activity of cheese samples.