Journal of Chemistry / 2016 / Article / Tab 3

Research Article

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)LFCHCCCACBEAGEBRFC

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 ().

We are committed to sharing findings related to COVID-19 as quickly and safely as possible. Any author submitting a COVID-19 paper should notify us at help@hindawi.com to ensure their research is fast-tracked and made available on a preprint server as soon as possible. We will be providing unlimited waivers of publication charges for accepted articles related to COVID-19. Sign up here as a reviewer to help fast-track new submissions.