| Total No. of samples | Min. | Max. | Mean ± S.E.M. |
Titratable acidity percentages | Ras cheese | 0.3 | 0.93 | 0.5 ± 0.073 |
Processed cheese | 0.46 | 1.7 | 0.93 ± 0.062 | |
Salt percentages | Ras cheese | 2.8 | 4.7 | 3.4 ± 0.078 |
Processed cheese | 0.51 | 1.4 | 1.03 ± 0.05 |