The composition of whole milk in summer and winter season was compared with Student’s t-test.
In order to determine the significance of the experimental factors (season and type of milk) and the quality of the milk, physicochemical, rheological and organoleptic traits of cheese, a two-way analysis of variance was performed (GLM-SAS procedure v. 9.4 2019, SAS Institute Inc., Cary, NC, USA) according to the following linear model:
yijk = µ + si + cj + (sc)ij + eijk, where yijk is the phenotypic value of the trait; µ is the overall mean, si is the fixed effect of the i-th season of milk collection (i = 1, 2); cj is the fixed effect of the j-th type of milk (j = 1, 2); (sc)ij is s x c interaction; eijk is the random residual effect. A detailed comparison of object means was made using Tukey’s test. Differences were considered significant at p < 0.05.