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 variety
Protein (%)
MNFS (%)
FDM (%)
S/M (%)
Low-fat Cheddar
18.5 ± 1.06
57.5 ± 1.51
22.5 ± 1.13
2.8 ± 0.12
High-calcium Cheddar
17 ± 1.52
66.8 ± 2.78
51.7 ± 2.01
2.2 ± 0.18
Cheddar 1
17.2 ± 0.71
67.0 ± 3.65
51.7 ± 1.57
2.2 ± 0.21
Cheddar 2
17.9 ± 1.30
66.4 ± 4.03
43.9 ± 0.92
1.4 ± 0.09
Emmental 1
17.6 ± 1.23
63.7 ± 2.09
40.5 ± 1.35
0.9 ± 0.12
Gouda
18.5 ± 1.25
63.9 ± 3.62
43.3 ± 0.75
1.2 ± 0.07
Emmental 2
12 ± 0.93
71.0 ± 4.02
46.9 ± 1.24
1.2 ± 0.11
Reduced-fat Cheddar
16 ± 0.67
61.1 ± 3.11
32.7 ± 0.89
1.9 ± 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 ().
