Table 1 Gross composition (%) and metabolizable energy (ME, kcal 100 g−1) of the cheeses
From: Making cheese with caprifig sap in Apulia, Italy: possible rebirth of an ancient tradition
Milk ricotta | Pampanella | Cacioricotta | |
|---|---|---|---|
Moisture | 81.8a (2.1) | 78.3a (2.5) | 54.5b (3.2) |
Fat | 8.1b (0.4) | 8.6b (0.9) | 20.5a (1.7) |
Protein | 6.2c (0.5) | 7.9b (0.3) | 19.3a (1.1) |
Lactose | 2.5a (0.1) | 2.2b (0.05) | 1.5c (0.1) |
NaCl | 0.3c (0.03) | 0.5b (0.03) | 3.4a (0.05) |
ME | 107.4 | 117.8 | 268.4 |