Journal of Chemistry / 2016 / Article / Tab 4

Research Article

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

Table 4

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

Temperature (°C)LFCHCCCACBEAGEBRFC

40.944 ± 0.0470.939 ± 0.0760.988 ± 0.0210.978 ± 0.0350.923 ± 0.0660.904 ± 0.0700.967 ± 0.0220.939 ± 0.017
250.837 ± 0.0210.932 ± 0.0680.965 ± 0.0020.839 ± 0.0690.845 ± 0.0370.825 ± 0.0740.967 ± 0.02460.877 ± 0.024

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

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