Table 4 Effect of dietary tannin extract on physicochemical properties of milk in dry season experiment.

Item^a	Treatment^b (T)		SEM	P value^c
Item^a	CON	TAN	SEM	T	Day (D)	T × D
Milk yield, kg/day	12.58	12.99	0.115	ns	***	ns
ECM, kg/day	12.98	13.51	0.173	ns	***	ns
Fat, g/100 g	3.81	3.99	0.113	ns	ns	ns
Lactose, g/100 g	4.669	4.630	0.024	ns	ns	ns
Protein yield, g/day	409.8	416.4	3.03	ns	*	ns
Protein, g/100 g	3.386	3.353	0.016	ns	†	ns
Casein, g/100 g	2.569	2.533	0.014	ns	*	ns
Urea, mg/dL	29.24	26.53	0.533	*	**	ns
SCC, log₁₀/mL	2.963	3.014	0.038	ns	***	†
Colour parameters
L*	67.32	68.04	0.547	ns	**	ns
a*	− 1.980	− 1.907	0.062	ns	***	ns
b*	0.32	0.64	0.171	ns	***	ns
C*	2.51	2.59	0.100	ns	*	ns
H*	165.4	159.2	3.64	ns	**	ns
I_450–530	− 73.1	− 86.9	7.26	ns	***	ns
Cheesemaking properties
LCY, g/kg	240.0	245.0	2.86	ns	***	ns
LDMCY, g/kg	73.63	73.96	0.580	ns	ns	ns
R, min:s	19:38	19:51	0:27	ns	***	ns
K20, min:s	5:04	5:29	0:16	ns	*	ns
A30, mm	35.4	30.8	1.64	ns	***	ns
A2R, mm	39.3	39.2	1.26	ns	ns	ns
Antioxidant capacity, mmol/L
FRAP	3.31	3.94	0.122	†	***	ns
TEAC	8.82	10.21	0.365	†	***	ns

^aL* lightness, a* redness, b* yellowness, C* chroma, H* hue angle, I_450–530 integral value of the absorbance spectrum from 450 to 530 nm, LCY laboratory cheese yield, LDMCY laboratory dry matter cheese yield, R clotting time, K20 firming time, A30 curd firmness after 30 min, A2R curd firmness after two times R, FRAP ferric reducing antioxidant power, TEAC Trolox-equivalent antioxidant capacity, ECM energy corrected milk, SCC somatic cells count.
^bCON control group, TAN group receiving 150 g/head × day of tannin extract.
^cns ≥ 0.100; ^†< 0.100; *< 0.050; **< 0.010; ***< 0.001.

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