Texture Profile Analysis of Sliced Cheese in relation to Chemical Composition and Storage Temperature

Table 2

Firmness of eight varieties of sliced cheese at different storage temperatures.

Temperature (°C)	LFC	HCC	CA	CB	EA	G	EB	RFC
4	4079 ± 278	2060 ± 208	1744 ± 136	2240 ± 115	2193 ± 170	2900 ± 177	1458 ± 91	3346 ± 143
25	2735 ± 198	997 ± 74	973 ± 83	1256 ± 63	1215 ± 109	1617 ± 160	974 ± 39	2070 ± 214

Means within the same row not sharing common superscript letters are significantly different ().
LFC: low-fat Cheddar, HCC: high-calcium Cheddar, CA: Cheddar 1, CB: Cheddar 2, EA: Emmental 1, G: Gouda, EB: Emmental 2, RFC: reduced-fat Cheddar.
The values of firmness are expressed as mean ± standard deviation of the mean ().