Journal of Chemistry / 2016 / Article / Tab 2

Research Article

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)LFCHCCCACBEAGEBRFC

44079 ± 2782060 ± 2081744 ± 1362240 ± 1152193 ± 1702900 ± 1771458 ± 913346 ± 143
252735 ± 198997 ± 74973 ± 831256 ± 631215 ± 1091617 ± 160974 ± 392070 ± 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 ().

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