Table 2. The chemical properties of the PCV and PCC samples with the standard errors at d 1 and 90 of storage
| Cheese type | Storage |
| Dry matter | Fat | Protein | Ash | Salt |
| pH | 1 | 90 | Mean | pH | 1 | 90 | Mean | pH | 1 | 90 | Mean | pH | 1 | 90 | Mean | pH | 1 | 90 | Mean |
| PCV | 5.3 | 51.39±0.68 | 52.16±1.00 | 51.85±0.22A | 5.3 | 18.34±0.09 | 18.48±0.03 | 18.26±0.10 | 5.3 | 20.35±1.45 | 20.82±0.01 | 20.89±0.32 | 5.3 | 6.33±0.03 | 6.37±0.01 | 6,38±0.07A | 5.3 | 3.10±0.06 | 3.55±0.06 | 3.06±0.11 |
| 5.4 | 50.83±0.33 | 52.18±1.10 | | 5.4 | 18.13±0.13 | 18.90±0.35 | | 5.4 | 21.85±0.59 | 22.78±1.16 | | 5.4 | 6.60±0.21 | 6.81±0.26 | | 5.4 | 2.72±0.04 | 3.54±0.10 | |
| 5.5 | 51.68±0.05 | 51.57±0.40 | | 5.5 | 17.82±0.19 | 18.42±0.33 | | 5.5 | 20.67±0.48 | 20.87±0.64 | | 5.5 | 6.03±0.05 | 6.08±0.02 | | 5.5 | 2.61±0.00 | 3.45±0.05 | |
| 5.6 | 52.50±0.46 | 52.46±0.46 | | 5.6 | 17.75±0.00 | 18.25±0.05 | | 5.6 | 19.13±0.13 | 20.63±0.20 | | 5.6 | 6.39±0.04 | 6.43±0.06 | | 5.6 | 2.41±0.03 | 3.10±0.01 | |
| PCC | 5.3 | 50.17±0.28 | 50.71±0.16 | 49.94±0.22B | 5.3 | 17.38±0.13 | 18.73±0.13 | 18.31±0.14 | 5.3 | 21.42±0.20 | 21.78±0.70 | 20.90±0.28 | 5.3 | 5.29±0.05 | 5.32±0.03 | 5,56±0.10B | 5.3 | 2.79±0.00 | 3.30±0.19 | 3.00±0.06 |
| 5.4 | 49.03±0.31 | 50.11±0.07 | | 5.4 | 18.03±0.03 | 18.53±0.53 | | 5.4 | 19.62±0.79 | 19.97±0.68 | | 5.4 | 5.20±0.02 | 5.31±0.03 | | 5.4 | 2.85±0.11 | 3.13±0.10 | |
| 5.5 | 49.00±0.24 | 51.04±0.37 | | 5.5 | 18.07±0.07 | 18.93±0.33 | | 5.5 | 19.83±0.36 | 20.26±0.91 | | 5.5 | 5.50±0.01 | 5.92±0.24 | | 5.5 | 2.93±0.03 | 3.23±0.09 | |
| 5.6 | 48.85±0.18 | 50.58±0.05 | | 5.6 | 18.03±0.03 | 18.83±0.08 | | 5.6 | 21.53±0.55 | 21.90±0.43 | | 5.6 | 5.57±0.33 | 6.34±0.21 | | 5.6 | 2.73±0.00 | 3.06±0.07 | |
| Mean | 50.43±0.35B | 51.35±0.26A | | Mean | 17.94±0.07B | 18.63±0.09A | | Mean | 20.55±0.30 | 21.24±0.28 | | Mean | 5.86±0.13B | 6.07±0.13A | | Mean | 2.77±0.05 | 3.30±0.05 | |
PCV, processed cheese with village cheese; PCC, processed cheese control.