Nutritional and Microbiological Composition of Serra Estrela Cheese: A Paradigm to Overcome : Table 2

Table 2: Major components determined by FT-NIR in 24 samples of Serra Estrela cheese, by cheese producer.
Values presented as mean ± standard deviation; for each parameter, values with different letters are significantly different (Tukey, p < 0.05); FT-NIR: near infrared spectroscopy technology; SE: Serra Estrela; Q1-Q6: Serra Estrela cheese producers.

SE cheese producers	FT-NIR parameters (%)
SE cheese producers	Humidity	Total fat	Total protein	Salt
Q1	45.77±2.24^a	28.88±2.03^d	19.75±0.65^a	1.13±0.13^bc
Q2	46.90±0.97^ab	29.64±0.44^d	19.00±0.30^a	0.90±0.09^a
Q3	51.87±1.04^c	21.85±1.08^b	21.29±1.50^b	0.96±0.24^abc
Q4	47.19±2.07^ab	25.63±1.57^c	22.58±1.31^bc	0.96±0.19^ab
Q5	49.03±3.45^b	20.46±2.80^ab	24.48±1.83^d	1.77±0.27^d
Q6	52.21±1.16^c	19.00±0.99^a	23.18±1.31^cd	1.18±0.36^c