Table 2 Composition of milks and cheeses from different cheese manufacturing variables
| Milk |
| | Milk with lactose added |
| Total solids (%) | 11.9±0.2 | 12.2±0.1 |
| Casein (%) | 2.4±0.1 | 2.4±0.0 |
| Lactose (%) | 4.6±0.0 | 5.0±0.0 |
| Cheese |
| High pHmethod | Low pHmethod | High pH method with lactose | High pH method with washing |
| Moisture (%) | 39.0±1.8 | 37.3±0.0 | 38.8±1.6 | 39.2±0.1 |
| Protein (%) | 24.0±1.8 | 24.2±0.5 | 24.5±0.0 | 24.0±0.0 |
| Salt-in-moisture (%) | 4.4±0.7 | 3.7±0.4 | 4.9±0.5 | 4.3±0.3 |
| Lactose at 1 d (%) | 0.6±0.1 | 0.3±0.1 | 0.8±0.2 | 0.2±0.1 |
| Lactose at 1 wk (%) | 0.2±0.1 | 0.1±0.0 | 0.4±0.0 | 0.1±0.1 |
| Lactose at 1 mo (%) | 0.1±0.0 | 0.1±0.1 | 0.3±0.1 | 0.0±0.0 |
| Lactic acid at 1 d (%) | 1.0±0.0 | 1.3±0.2 | 1.1±0.2 | 1.3±0.1 |
| Lactic acid at 1 wk (%) | 1.5±0.1 | 1.6±0.0 | 1.5±0.0 | 1.4±0.0 |
| Lactic acid at 1 mo (%) | 1.6±0.1 | 1.6±0.1 | 1.6±0.1 | 1.4±0.0 |
| Cheese pH at 1 d | 5.2±0.1 | 5.0±0.1 | 5.2±0.1 | 5.1±0.1 |
| Cheese pH at 1 wk | 5.0±0.1 | 4.9±0.0 | 5.0±0.1 | 5.1±0.0 |
| Cheese pH at 1 mo | 5.0±0.1 | 4.9±0.0 | 5.0±0.1 | 5.1±0.0 |
| Total Ca (mg/100 g) | 754±24 | 704±44 | 756±38 | 731±4 |
| INSOL Ca at 1 d1 | 24.9±0.8 | 21.0±2.1 | 24.0±1.5 | 22.0±0.5 |
| INSOL Ca at 1 wk1 | 20.1±0.3 | 17.1±0.5 | 20.2±1.7 | 19.4±0.5 |
| INSOL Ca at 1 mo1 | 18.9±0.8 | 16.4±1.1 | 20.2±1.7 | 19.1±0.1 |
1 mg INSOL Ca/g protein in cheese.