Table 3 pH of low-fat Mozzarella cheese made by different cooking temperature during storage period

Treatments		Storage time (day)
		0	4	8	12	16
pH	C	5.59±0.40*	5.57±0.37	5.57±0.40	5.72±0.29	5.74±0.40
	T1	5.47±0.28	5.49±0.26	5.50±0.29	5.74±0.19	5.66±0.27
	T2	5.51±0.28	5.42±0.21	5.49±0.22	5.72±0.22	5.72±0.21
	T3	5.41±0.34	5.34±0.19	5.44±0.09	5.67±0.25	5.62±0.31

^*Data are mean±standard deviation values.