Journal of Chemistry / 2016 / Article / Tab 5

Research Article

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)LFCHCCCACBEAGEBRFC

40.380 ± 0.0360.297 ± 0.0340.290 ± 0.0360.318 ± 0.0090.373 ± 0.0140.346 ± 0.0150.267 ± 0.0260.376 ± 0.021
250.283 ± 0.0210.220 ± 0.0230.210 ± 0.0080.305 ± 0.0170.344 ± 0.0090.324 ± 0.0370.224 ± 0.0110.295 ± 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 ().

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