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

Table 3

Cheese yield and moisture content of spreadable goat cheese as affected by different processing conditions.

Processing conditions		Moisture (%)	Yield (%)
Pasteurization temperature	65°C	50.41 ± 0.98^a	23.36 ± 1.87^a
	75°C	56.01 ± 1.08^b	32.40 ± 1.64^b
Starter culture	Autochthonous	56.01 ± 0.98^a	32.40 ± 1.64^a
	Commercial	55.89 ± 1.12^a	32.35 ± 1.02^a
Incubation temperature	37°C	55.88 ± 1.09^a	32.40 ± 1.64^a
	42°C	48.97 ± 1.23^b	23.20 ± 1.21^b

Means in each column having different superscripts are significantly different .