Table 1 Chemical composition of white soft cheese held at refrigerator temperatures up to 28 days.

6.43 ± 0.03 ^A

0.17 ± 0.00 ^H

64.32 ± 0.55 ^H

11.87 ± 0.13 ^DEF

29.16 ± 0.46 ^HIJ

6.25 ± 0.06 ^B

0.20 ± 0.01 ^H

65.10 ± 0.27 ^GH

11.65 ± 0.21 ^DEF

29.51 ± 0.22 ^FGHIJ

5.92 ± 0.03 ^D

0.97 ± 0.02 ^F

68.42 ± 0.18 ^DE

11.27 ± 0.68 ^EF

31.25 ± 0.23 ^ABCD

5.29 ± 0.03 ^HI

1.43 ± 0.03 ^CD

68.57 ± 0.55 ^CDE

10.89 ± 0.97 ^EF

31.09 ± 0.61 ^ABCD

5.21 ± 0.01 ^J

1.50 ± 0.06 ^BC

69.13 ± 0.12 ^CD

10.46 ± 1.25 ^F

31.64 ± 0.18 ^AB

6.46 ± 0.01 ^A

0.15 ± 0.00 ^H

63.99 ± 2.31 ^H

13.95 ± 0.08 ^BC

28.87 ± 1.33 ^IJ

6.08 ± 0.03 ^C

0.21 ± 0.00 ^GH

65.00 ± 0.24 ^GH

15.31 ± 0.07 ^AB

28.57 ± 0.24 ^J

5.58 ± 0.03 ^G

1.13 ± 0.03 ^E

67.97 ± 0.44 ^DEF

13.87 ± 0.06 ^BC

30.19 ± 0.36 ^CDEFGH

5.23 ± 0.02 ^IJ

1.50 ± 0.06 ^BC

72.08 ± 0.43 ^AB

12.53 ± 0.11 ^CDE

31.41 ± 0.27 ^ABC

5.19 ± 0.00 ^J

1.57 ± 0.03 ^B

72.75 ± 0.02 ^A

11.53 ± 0.11 ^DEF

32.18 ± 0.12 ^A

6.49 ± 0.02 ^A

0.15 ± 0.00 ^H

61.69 ± 0.21 ^I

16.12 ± 0.08 ^A

28.89 ± 0.23 ^IJ

5.68 ± 0.01 ^F

0.29 ± 0.01 ^G

67.67 ± 0.23 ^DEF

14.16 ± 0.04 ^BC

30.42 ± 0.16 ^BCDEFG

5.17 ± 0.04 ^JK

0.93 ± 0.03 ^F

66.45 ± 0.67 ^FG

14.16 ± 0.06 ^BC

30.03 ± 0.69 ^DEFGHI

5.10 ± 0.02 ^KL

1.57 ± 0.03 ^B

68.18 ± 0.43 ^DEF

13.06 ± 0.06 ^CD

31.02 ± 0.51 ^ABCDE

5.08 ± 0.01 ^L

1.67 ± 0.03 ^A

69.17 ± 0.03 ^CD

11.29 ± 0.04 ^DEF

31.57 ± 0.12 ^AB

6.47 ± 0.01 ^A

0.14 ± 0.00 ^H

64.80 ± 0.81 ^GH

15.46 ± 2.15 ^AB

29.26 ± 0.04 ^GHIJ

6.29 ± 0.03 ^B

0.18 ± 0.00 ^H

67.08 ± 0.80 ^EF

14.95 ± 0.08 ^AB

29.80 ± 0.24 ^EFGHIJ

5.77 ± 0.01 ^E

1.10 ± 0.06 ^E

69.24 ± 0.41 ^CD

14.27 ± 0.08 ^BC

30.56 ± 0.10 ^BCDEF

5.32 ± 0.00 ^H

1.40 ± 0.00 ^D

70.46 ± 0.49 ^BC

13.87 ± 0.04 ^BC

30.68 ± 0.16 ^BCDEF

5.28 ± 0.01 ^HI

1.53 ± 0.03 ^B

71.75 ± 0.14 ^AB

11.48 ± 0.04 ^DEF

30.68 ± 0.20 ^BCDEF