Table 2: Physicochemical characteristics of the two types of whey cheese 1 day after production^*.

Physicochemical characteristics	Traditional whey cheese	Whey cheese analogue
Fat %	18.39^a± 2.04	16.27^a± 0.49
Moisture %	66.86^a± 1.58	67.34^a± 0.65
Ash %	1.01^b± 0.06	0.81^a± 0.02
Total protein %	11.93^a± 0.47	12.01^a± 0.16
pH	6.25^a± 0.07	6.20^a± 0.24
Lactose %	3.17^a± 0.28	4.66^b± 0.05
Ca (mg/100 g cheese)	246.71^b± 25.97	90.04^a± 9.60
Mg (mg/100 g cheese)	18.90^a± 1.60	17.57^a± 2.11
K (mg/100 g cheese)	77.89^a± 6.33	132.71^b± 15.66
Na (mg/100 g cheese)	14.83^a± 0.52	64.23^b± 6.24

^*Values are means ± standard error of mean. Different letters (a,b) in the same row are indicative of a significant statistical difference (P < 0.05) between the values.