Open Access

Table 2.

Fresh Table Cheese Quality Indicators

Index k-casein polymorphism
AA AB BB
Mass fraction of fat in cheese, % 40.2±1.0 40.0±1.2 40.4±0.9
Moisture, % 51.4 ± 1.3 52.4 ± 0.3 52.1 ± 0.9
Milk consumption per 1 kg of cheese 9.3 ± 0.5 8.3 ± 0.8 7.8 ± 0.5*

Note:

*

p ≤ 0.05

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