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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
  1. All the values are mean ± SD of three replicates. Values with different superscripts on the same row differ significantly (p < 0.05)