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

Table 5

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

Temperature (°C)	LFC	HCC	CA	CB	EA	G	EB	RFC
4	0.380 ± 0.036	0.297 ± 0.034	0.290 ± 0.036	0.318 ± 0.009	0.373 ± 0.014	0.346 ± 0.015	0.267 ± 0.026	0.376 ± 0.021
25	0.283 ± 0.021	0.220 ± 0.023	0.210 ± 0.008	0.305 ± 0.017	0.344 ± 0.009	0.324 ± 0.037	0.224 ± 0.011	0.295 ± 0.012

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