Effects of whey protein isolate olive oil pre emulsification on quality and storage stability of buffalo milk cheddar cheese.

Sci Rep · 2026 · PMC13004975 · PMID 41708687

Europe PMC DOI

hedged sentence

0.0100

closest p · 0.2× alpha

0.0100

boldest claim

The sentences

highly significantp ≤ 0.01actually significant

Results for moisture, protein, fat, ash and pH of processed cheddar cheese prepared with different ratios of olive oil emulsion (OOE) showed that storage period had non-significant ( p > 0.05) effect, while statistically highly significant ( p ≤ 0.01) treatments effects on moisture, protein, fat, ash and pH contents of processed cheddar cheese were observed.

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