Table 2. Chemical composition depends on the ripening period of the Cheddar cheese added starter

Component	Control¹⁾			Treatment
Component	0 M	2 M	4 M	0 M	2 M	4 M
TA (%(w/w))	0.64±0.02^a	0.631±0.012^a	0.602±0.033^a	0.642±0.02^a	0.634±0.012^a	0.609±0.033^a
Moisture (g/100 g)	36.867±0.578^a	36.528±0.412^a	36.319±0.635^a	36.127±0.578^a	35.964±0.412^a	35.728±0.635^a
Fat (g/100 g)	34.984±0.314^a	34.408±0.961^a	36.02±0.672^a	34.591±0.314^a	34.352±0.961^a	35.816±0.672^a
Protein (g/100 g)	24.342±0.32^a	24.27±0.455^a	25.502±0.97^a	24.398±0.32^a	23.256±0.455^a	24.460±0.97^a
Salt (%)	1.362±0.18^a	1.24±0.068^a	1.12±0.589^a	1.1±0.18^a	0.956±0.068^b	1.2±0.589^a
Total soild (%)	63.179±0.475^a	63.368±0.361^a	63.925±0.526^a	63.965±0.475^a	64.012±0.361^a	64.803±0.526^a

Means with the same superscripts in each row are not significantly different (p<0.05).
Control (R703), Treatment (LL+LC+ST+R703).
TA, Titratable aicdity; LL, Lactococcus lactis subsp. lactis; LC, Lactococcus lactis subsp. cremoris; ST, Streptococcus thermophiles.