Day

Cheese pH

Total solids (%)

Ash (%)

Fat (%)

Protein (%)

S/M of 2% brine

S/M of 5% brine

0

4.91 ± 0.05^a

45.02 ± 1.09^a

1.52 ± 0.20^b

24.50 ± 0.56^a

19.29 ± 0.92^a

0.42 ± 0.15^c

0.46 ± 0.15^c

20

4.49 ± 0.05^b

39.83 ± 1.09^b

3.09 ± 0.20^a

21.94 ± 0.56^b

17.81 ± 0.84^ab

0.25 ± 0.15^b

6.67 ± 0.15^a

40

4.44 ± 0.06^b

41.27 ± 1.09^ab

3.22 ± 0.20^a

22.19 ± 0.56^b

15.53 ± 0.84^b

0.74 ± 0.15^b

6.68 ± 0.15^a

60

4.50 ± 0.05^b

39.92 ± 1.09^b

3.13 ± 0.20^a

22.75 ± 0.56^b

14.68 ± 0.98^b

4.19 ± 0.15^b

6.45 ± 0.15^a

Coagulant Level

pH 4.4 SN

TCA-SN

PTA-SN

55 IMCU/L

11.64 ± 1.66^b

7.31 ± 0.68^b

6.42 ± 0.58^b

85 IMCU/L

19.39 ± 1.66^a

10.59 ± 0.69^a

8.68 ± 0.56^a