Table 1. Moisture contents, protein contents, color and pH of Ricotta cheese added with Citrus microcarpa concentrated solution as coagulation agent replacement

Traits		Treatments
Traits		Control	C2¹⁾	C3²⁾
Moisture (%)		67.56±2.12^a	64.24±0.67^b	63.37±1.42^b
Protein (%)		12.71±0.35^c	13.52±0.23^b	14.05±0.14^a
Color	CIE L^*	89.63±0.06^a	88.07±0.06^b	86.47±1.02^c
	CIE a^*	2.48±0.05^a	2.13±0.23^b	1.83±0.06^c
	CIE b^*	11.87±0.32^c	16.44±0.06^b	17.23±0.15^a
pH		5.77±0.03^a	5.69±0.03^a	5.52±0.06^b

All values are mean±SD.
C2, Citric acid 3%, calamansi 2%.
C3, Citric acid 2%, calamansi 3%.
Means on the same row with different letters are significantly different (p<0.05).