Table 2 General composition of low-fat Mozzarella cheese made by different cooking temperature during storage period

Treatments		Storage time (day)
Treatments		0	4	8	12	16
Moisture	C	55.56±1.98^*b	54.49±3.00^ab	58.35±2.48^a	56.27±4.10^Bab	58.01±1.81^a
	T1	51.76±1.33^c	55.17±0.35^b	56.94±1.49^b	59.49±1.07^ABa	60.32±2.06^a
	T2	51.54±1.65^c	51.54±0.66^b	58.88±1.96^a	59.39±0.73^ABa	60.45±1.78^a
	T3	52.85±1.34^c	56.44±0.14^b	59.83±0.70^a	61.12±0.80^Aa	60.27±2.07^a
Protein	C	20.55±0.68^Ba	18.84±1.29^Bab	16.93±1.46^Bb	17.69±1.79^Bb	17.28±0.86^Bb
	T1	25.65±2.65^Aa	24.62±0.18^Aab	23.57±0.76^Aabc	22.07±0.81^Abc	21.63±1.49^Ac
	T2	27.56±0.90^Aa	25.20±1.54^Ab	22.79±0.96^Ac	22.41±1.27^Ac	21.66±1.27^Ac
	T3	26.62±1.02^Aa	21.76±0.80^Aa	22.02±1.24^Ab	21.36±0.43^Ab	21.76±1.91^Ab
Fat	C	22.49±1.37^A	23.71±1.76^A	21.92±1.78^A	23.12±1.78^A	21.61±1.12^A
	T1	17.25±0.68^Ba	15.95±0.51^Bb	15.40±0.55^Bb	14.48±0.23^Bc	13.99±0.36^Bc
	T2	16.91±1.74^Ba	15.85±1.64^Bab	14.12±1.40^Bab	14.13±0.98^Bab	14.13±1.48^Bb
	T3	16.11±1.17^Ba	14.60±1.13^Bab	13.89±0.73^Bb	13.40±1.18^Bb	13.70±1.38^Bb
Salt	C	0.82±0.03^Ca	0.76±0.07^Bab	0.71±0.02^Bb	0.72±0.02^Bb	0.72±0.06^Bb
	T1	0.86±0.01B^Cab	0.88±0.06^ABa	0.83±0.03^Aab	0.81±0.01^Ab	0.82±0.06^Aab
	T2	0.94±0.07^ABa	0.91±0.09^Aa	0.81±0.02^Ab	0.81±0.01^Ab	0.81±0.03^Ab
	T3	0.96±0.06^Aa	0.96±0.08^Aa	0.82±0.03^Ab	0.81±0.03^Ab	0.81±0.04^Ab

^*Data are mean±standard deviation values.
^A~D: Means with different superscripts in the same column are significantly different (p<0.05).
^a~e: Means with different superscripts in the same row are significantly different (p<0.05).