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

Table 3

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

Temperature (°C)	LFC	HCC	CA	CB	EA	G	EB	RFC
4	−283.3 ± 46.5	−353.3 ± 32.9	−354.2 ± 43.7	−243.1 ± 39.5	−152.7 ± 52.0	−191.9 ± 82.9	−367.9 ± 75.1	−337.6 ± 95.3
25	−229.8 ± 75.0	−391.0 ± 96.5	−505.0 ± 73.8	−183.0 ± 28.4	−160.1 ± 56.1	−200.6 ± 25.7	−459.3 ± 178.9	−227.2 ± 36.1

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 adhesiveness are expressed as mean ± standard deviation of the mean ().