Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

Table 2

Processing conditions on spreadable goat cheeses pH values.

Processing conditions		pH after maturation	pH after shelf life
Pasteurization temperature	65°C	5.25 ± 0.22^a	4.47 ± 0.20^a
	75°C	5.30 ± 0.30^a	4.51 ± 0.30^a
Starter culture	Autochthonous	5.30 ± 0.29^a	4.51 ± 0.30^a
	Commercial	4.36 ± 0.17^b	3.31 ± 0.15^b
Incubation temperature	37°C	5.30 ± 0.29^a	4.51 ± 0.30^a
	42°C	5.27 ± 0.31^a	4.49 ± 0.29^a

Means in each column having different superscripts are significantly different .