Table 1. Physical and chemical evaluations of whey before (WBR) and after (WPR) Ricotta cheesemaking obtained from ewes fed a standard diet (CTRL) and ewes fed red grape pomace dietary supplementation (GP+)

	WBR			WPR
	CTRL	GP+	p-vaule	CTRL	GP+	p-vaule
Lipids1) (%)	1.42±0.13	1.35±0.32	ns	0.09±0.06	0.23±0.01	ns
L*	81.01±26.36	79.22±19.78	***	80.09±17.15	81.90±19.22	***
a*	–0.37±0.57	–0.53±0.37	***	0.14±0.34	0.18±0.40	*
b*	8.23±2.30	8.65±2.26	***	9.59±2.17	9.04±2.08	***
YI	14.47±0.08	15.60±0.15	***	17.11±0.12	15.76±0.13	***
ΔEab	3.44			3.59
TPCs (μg GAE/mL)	44.43±1.98	37.27±0.05	*	21.57±0.60	26.47±3.02	ns
TEAC (μmol/mL)	6.25±1.11	9.48±3.05	ns	9.03±0.77	10.49±0.84	ns

All data are reported as mean±SD.
Data are reported on as sample basis.
p<0.05,
p<0.001.
ns, not significant; YI, yellow index; ΔEab, color differences; TPCs, total phenolic compounds; TEAC, trolox equivalent antioxidant capacity.