Journal of Chemistry / 2016 / Article / Tab 6

Research Article

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

Table 6

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

Temperature (°C)LFCHCCCACBEAGEBRFC

42119 ± 771063 ± 192960 ± 631356 ± 751269 ± 1861595 ± 289937 ± 631785 ± 164
251277 ± 193582 ± 77617 ± 33582 ± 62603 ± 58709 ± 171645 ± 40978 ± 17

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 chewiness are expressed as mean ± standard deviation the mean ().

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