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