Table 2: Physicochemical characteristics of the two types of whey cheese 1 day after production*.

 

Physicochemical characteristics

Traditional whey cheese

Whey cheese analogue

Fat %

18.39a ± 2.04

16.27a ± 0.49

Moisture %

66.86a ± 1.58

67.34a ± 0.65

Ash %

1.01b ± 0.06

0.81a ± 0.02

Total protein %

11.93a ± 0.47

12.01a ± 0.16

pH

6.25a ± 0.07

6.20a ± 0.24

Lactose %

3.17a ± 0.28

4.66b ± 0.05

Ca (mg/100 g cheese)

246.71b ± 25.97

90.04a ± 9.60

Mg (mg/100 g cheese)

18.90a ± 1.60

17.57a ± 2.11

K (mg/100 g cheese)

77.89a ± 6.33

132.71b ± 15.66

Na (mg/100 g cheese)

14.83a ± 0.52

64.23b ± 6.24

 

*Values are means ± standard error of mean. Different letters (a,b) in the same row are indicative of a significant statistical difference (P < 0.05) between the values.