Journal of Chemistry / 2016 / Article / Tab 1

Research Article

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

Table 1

Chemical compositions of eight varieties of sliced cheese.

Cheese varietyProtein (%)MNFS (%)FDM (%)S/M (%)

Low-fat Cheddar18.5 ± 1.0657.5 ± 1.5122.5 ± 1.132.8 ± 0.12
High-calcium Cheddar17 ± 1.5266.8 ± 2.7851.7 ± 2.012.2 ± 0.18
Cheddar 117.2 ± 0.7167.0 ± 3.6551.7 ± 1.572.2 ± 0.21
Cheddar 217.9 ± 1.3066.4 ± 4.0343.9 ± 0.921.4 ± 0.09
Emmental 117.6 ± 1.2363.7 ± 2.0940.5 ± 1.350.9 ± 0.12
Gouda18.5 ± 1.2563.9 ± 3.6243.3 ± 0.751.2 ± 0.07
Emmental 212 ± 0.9371.0 ± 4.0246.9 ± 1.241.2 ± 0.11
Reduced-fat Cheddar16 ± 0.6761.1 ± 3.1132.7 ± 0.891.9 ± 0.08

Means within the same row not sharing common superscript letters are significantly different ().
MNFS: moisture in the nonfat substances, FDM: fat in the dry matter, S/M: salt in moisture.
The values of each composition are expressed as mean ± standard deviation of the mean ().

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