Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese

Table 2

Effect cheese formulation , storage time , distance from the central part of the cheese , and their interactions on the textural properties of Crescenza cheese.

Textural parameter	df	Hardness	Compression work (CW)	Adhesiveness
		Probabilities
Cheese making trial (block)	4	0.079	0.144	0.038
Formulation	2	0.0020	0.0027	0.0004
Error ()	7
Storage time	3	<0.001	<0.001	<0.001
	6	<0.001	<0.001	<0.001
Error	23
Distance from the central part of the cheese	4	<0.001	<0.001	<0.001
	8	<0.001	<0.001	0.034
	12	<0.001	<0.001	0.019
	24	0.0027	0.001	<0.001
Error	824
		0.81	0.83	0.76
RMSE		0.24	0.63	0.04

Note. Data were analyzed as a split-split plot design using SAS procedure (SAS Institute, Cary, North Carolina). The main plot factor cheese formulation was blocked using cheesemaking day as blocking factor. The design was split with storage time as split-plot factor and distance from the central part of the cheese as subsplit plot factor. Statistical significance was considered at a level of .