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)	LFC	HCC	CA	CB	EA	G	EB	RFC
4	2119 ± 77	1063 ± 192	960 ± 63	1356 ± 75	1269 ± 186	1595 ± 289	937 ± 63	1785 ± 164
25	1277 ± 193	582 ± 77	617 ± 33	582 ± 62	603 ± 58	709 ± 171	645 ± 40	978 ± 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 ().